KitchenCraft Baking Stone Tray, Non Stick, for Oven or Hob, for Pizza, Bread, Pancake and Other Recipes in Gift Box, Round, Cast Iron, 27 cm x 6.5 mm

I bought this on a bit of a whim and I’m really glad I did. It’s proper cast iron – nice and heavy, feels solid, and holds heat brilliantly. Once it’s hot, it cooks really evenly with no annoying hot spots. I’ve mainly been using it for pancakes and flatbreads, and they come out beautifully browned every time. It’s also great in the oven for things like pizza or bread when you want a good, crisp base. You can tell this is one of those bits of kitchen kit that will last forever if you look after it. Yes, it’s heavy (it’s cast iron, after all), and you do need to treat it properly – a light season and no chucking it in the dishwasher – but that’s all part of the charm. The handle is handy too, especially when moving it on and off the hob. All in all, this is a really versatile, no-nonsense bit of cookware. If you like traditional kitchen tools that just work, this is a cracking buy and great value for money. Would happily recommend 👍

Great little skillet I use it to make roti, it does the job nicely. I’ve also make chicken burgers these have worked well too. Only observation was that the outer part does catch the heat as the inner center which is strange even though the skillet is flat against electric hob

Hi, The product is certainly useful to me. I bought it to make South Indian Dosa (pancake). Certainly a good investment for me as the dosa comes out well and crispy - my son simply loves it. I have given it 4 stars as you would have to season it well, and the seasoning instruction which came with the pan is not extensive. I did follow the instruction for the first use. However you would have to season it after a few uses again. After the first seasoning and first use, I applied cooking salt to the pan and washed it in warm water. And i then heated the pan to dry it completely and applied coconut oil to it while it being on the heat. i let it smoke for few seconds and switched the flame off. going forwards -I do this after every other use and VOILA! your pan is good to go. As i only use this for Dosa, i can't comment on the other type of dishes which can be made using this pan. But for Dosa - this is excellent!

Great product and very heavy and sturdy, also fantastic quality and great value for money.

This cast iron pizza stone is fantastic! Yes, the initial seasoning process is scary - giant block of super-heated metal to deal with - and a bit of a pain, but you only have to do that once and once it's done and you can start using the stone, it gives terrific results. You can make truly delicious pizza - and I don't even like pizza that much. So my young kids have gotten into making their own - and we're not idiots, we regularly buy frozen pizza too, but making pizza for lunch is quite time-consuming - kneading the dough, and such - which makes it a pretty good home-based activity to take up part of a wet winter day. A bit of trial and error showed us you just can't cook home-made raw pizza dough successfully in a conventional oven unless you have one of these. You heat the stone up for about 10-15 minutes in the oven beforehand, 'apply the pizza' to the hot surface (unless you have one of those designated pizza-shop giant round spatulas, admittedly this can be tricky) and then back it goes into the oven for about 15 minutes where the stored-up heat from the metal base cooks the dough beautifully (while the ordinary oven cooks the topping). The stone's a good size. You can use it on the stovetop too. It makes good girdle pancakes - albeit with an awful lot of smoke generated. I wouldn't be without one of these things now.

This product was just what I was looking for i bought especially for cooking Welsh cakes it dose the perfect

Nice cast product well finished and seasoned but relatively thin section which means it will warp if not heated slowly and evenly. Good for most heat sources but match carefully to induction hob ring diameter to avoid distortion and disappointment

Decades ago when I was younger, still living at home with my parents, I was always using my mother's bake stone. Ok it was a lot heavier than this one; suppose that's why I was always hesitant to getting one myself because how heavy the cast iron is., but this one is so much lighter than my mother's. I can lift this one with one hand, my mother's I had to use two hands because how heavy it was. This one, even tho half the weight, is still the same exact quality. I keep it on top of the hob covered in a tea towel so doesn't get dirty. I haven't an oven so couldn't quite remember how to season it, but then all of a sudden came back to me....*cast doesn't need to be seasoned if use it often* I switched the hob up high and left the stone on top until it was smoking almost, then I removed it and put it on a heat surface to rest. Then used a little bit of grease proof paper, roughly rubbed some Marg all over the hot stone . Let the stone go cold, made the mixture for the Welsh cakes (recipe included in leaflet). Then put the stone back ontop the warm hob and cooked the cakes in batches. My kids went ballistic with excitement when they tasted them. Iv used the stone almost everyday since buying it, scrubbing it using little bit of fairy and bicarbonate of soda as soon I remove it off the hob....don't even let it cool down before putting under cold tap so Iv got hold it with an oven glove. Then once its washed and rinsed I always use a tea towel to dry straight away. Iv only needed to rub Marg into the cast six times now it's practically non-stick so I shouldn't need to much longer. Wish I bought this decades ago now.

Works great for Welsh cakes!

Exactly and more than what I was expecting

Rebosa calidad. Al ser de hierro es necesario curarlo. Por lo demás, contento con la compra. Para arepas va muy bien. Quizás lo único que diría es que el asa debería de tener un pequeño doblez para facilitar su manipulación cuando lo usas en la vitro.

Works as a Venezuelan Budare for arepas

Questa piastra è veramente eccellente. Bisogna ricordarsi di un giorno bene per due o tre volte sia sopra che sotto e farla scaldare molto. Diventerà ottima per fare tigelle e piadine ma anche tante altre ottimi cibi senza troppo uso di condimenti. È molto pesante e distribuisce bene il calore. Compratela senza dubbi