Question 1

Can you use pan on induction hob

Accepted Answer

Yes, the Kitchen Craft cast-iron bakestone absolutely can be used on an induction hob. I have just used my freshly seasoned bakestone (this very product) to cook a delicious batch of Welsh cakes on my induction hob. Even the very first one cooked beautifully and evenly. I was put off by the comment from Harts of Stur, but then reasoned that I also have two cast-iron frying pans, which were sold as being suitable for induction, and which I use happily on my induction hob all the time -- and essentially the only difference between these frying pans and the bakestone is that frying pans have a raised edge, whereas the bakestone has none. I am very puzzled as to why Harts said (a) that this is not suitable for induction; and (b) that bakestones are generally used in an oven, not on a hob. While a cast iron bakestone certainly can be put in an oven, everything I've read about cast-iron bakestones/griddles/girdles suggests that they are almost always used on a hob, or its predecessor, a fire. Maybe Harts were confusing this product, which is a Welsh-style cast-iron bakestone, with the stone or ceramic baking stones or pizza stones which are meant to be used in an oven.I would suggest, however, that anyone who buys a cast-iron bakestone doesn't season it indoors on any kind of hob. I tried that last night, on my induction hob, using salt and groundnut oil (which has a high burning temperature). It didn't result in seasoning the bakestone as thoroughly as expected. This morning, having done more research, I seasoned it outdoors, using a gas-powered camping stove, using the traditional materials, lard and salt. Being outside, I had no qualms about turning the heat up as high as necessary, or about taking my time over it. If you do it properly, seasoning the bakestone will create smoke, and if you use lard, it will stink. (I've never cooked with lard. I remember my grandmother using it for frying bacon etc., but I don't remember it ever smelling as bad as that -- but then I suppose she was only frying bacon and not trying to burn the lard onto cast iron.) I now have an evenly blackened, smooth bakestone, with a wholly natural non-stick surface. Do your nose and your house a favour and season your bakestone outside.

Question 2

Can I use it on a ceramic hob?

Accepted Answer

Yes i have used it on a ceramic hob successfully. However the hob was scratched before i used it so not sure i caused any extra scratches!word of warning - keep rubbing to get off as much of the "Conditioning Salt" as you can or be prepared to bin the first batch of welsh cakes. After that everything fine!

Question 3

does this cause scratches on glass induction hob?

Accepted Answer

I have a glass induction hob and I have never had a problem using my bakestone. I would imagine if you dragged it across the surface it may well scratch. I put my down directly and pick it up once it has cooled down.

Question 4

Instructions say to rub salt and fat until surface is black & smooth but after 1h of this my surface is still shiny and bronze. Is it ok to use?

Accepted Answer

If it's bronze and not black, I'm sure it's fine to use, but probably not as well seasoned as it could be. I first tried to season mine indoors on my hob (with groundnut oil and salt), and ended up with the centre of the bakestone a bronze colour, and the edges mostly silver. I was reluctant to turn up the heat much more, or to carry on with it for much longer, because I didn't want to create lots of (the inevitable) smoke indoors. For my second attempt, I seasoned it outdoors, on a gas-powered camping stove, using lard and salt. It certainly took a lot longer than the 10-15 minutes mentioned in the instructions -- more like an hour -- but this time it was successful, resulting in an evenly blackened, smooth cooking surface. The centre will blacken first, and then you just have to be patient with the edges. Keep applying salt and fat all over, but concentrating on the less blackened parts. If one part of the circumference seems to be blackening more than the others (probably because of some quirk of your heat source), rotate the bakestone to treat the less blackened parts with the hotter area of the heat source. It will happen, it just takes patience. Use oven gloves and don't wear short sleeves. At one point, while wiping the edge of bakestone with my cotton wad, a tiny gobbet of oily salt, about half the size of a pea, fell on one of my fingernails and remained there for about a second, until I could flick it off. It burned painfully for about two minutes (but didn't end up leaving a mark). Hot, oily salt is very hot! (Another thing I learned today: hot, oily, salty kitchen paper is very hot! For the first-attempt seasoning, I used a thick wad of kitchen paper to wipe the bakestone while seasoning it. After wiping each time, I placed the kitchen paper on a plastic chopping board. Nothing else came into contact with the chopping board. Afterwards, I found that the burning-hot oily kitchen paper had actually melted a pit in the surface of the chopping board.)

Maximum temperature	550 Degrees Fahrenheit
Product dimensions	28L x 30W x 1.3Th centimetres
Item weight	6.2 Ounces
Manufacturer	Kitchen Craft
UPC	727265502673
Global Trade Identification Number	05028250124562
Size	30 x 28 x 1.3cm
Model Number	STONE
Diameter	27 Centimetres
Compatible Models	Gas, Smooth Surface Induction
Special Features	Microwave-Safe
Item Weight	175 g

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

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