Buying guide
Griddles and Bakestones for Welsh Cakes and Farls
Cast iron, aluminium or a heavy frying pan: what to cook Welsh cakes, farls and drop scones on.
Griddle baking is at the heart of Welsh and Northern Irish home cooking: Welsh cakes on the bakestone, potato farls on the griddle. The key is steady, even heat.
Our shortlist
Shortlist in progress
We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria above to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
Options
| Type | Pros | Cons |
|---|---|---|
| Cast-iron griddle / bakestone | Holds steady heat, gets better with use | Heavy; needs seasoning |
| Heavy aluminium griddle | Heats quickly, lighter | Less heat retention |
| Heavy-based frying pan | Most kitchens already have one | Smaller; sides can get in the way |
| Electric griddle | Precise temperature | Another appliance to store |
Look for
- Flat, smooth surface with no ridges (ridged grill pans are for meat).
- Hob compatibility: check induction if you have it.
- A size that holds a full batch (about 25 cm or more).
Seasoning cast iron
Wash, dry completely, rub with a thin film of oil and heat until it stops smoking. Repeat occasionally, and never leave it wet.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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