KitchenCraft Cast Iron 27cm Round Baking Stone, Ideal for Pancakes or Pizza

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!

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.

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.

The iron is of high quality, but the picture does not show the exact stone which has a major design flaw. The handle cuts into the circular area minimising the area you have to cook on and making it impossible to cook pancakes or chapattis unless they are rather small in size; or you will end up with an area left completely raw. Would only recommend to those cooking small and/or few items. Also it is difficult to remove the initial coating applied to prevent rust as the instructions supplied are ineffective. I prefer 'Lodge' cast iron products which are more ergonomic in design, come pre-seasoned ready to use, and are rather beautiful pieces especially the 'signature' series.

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

Used : Induction Hob Cuisine: Scotch pancakes, Indian Dosas, Japanese Okonomiyaki, Venezuelan Cachapas Important maintenance : Preparing the Grey stone into non-stick Black first time ( 1-2 hours) I bought it to make pancakes, south asian cuisine like indian dosas and Japanese okonomayaki. When it arrived I read the instructions carefully as my previous iron vessel had rusted away. It needs prepping:- 1. Wash the iron stone in soapy hot water to remove the temporary anti-rust coating. 2. Preheat oven to 200 degrees and place the stone in it for 30 minutes to remove the coating completely. Keep windows open as fumes can be irritating for ppl who are sensitive. 3. Take it out, and place it in the kitchen basin with running water after it. Please make sure to wear oven gloves. Cool it and dry it. 4. Rub salt and oil on the pan liberally and Place it on your induction hob until it starts to turn black as shown in the photographs slowly. There will be smoke, so keep windows ooen. Keep turning your stone slowly as shown to get an even blackness. 5. Once it is completely black, which it will be after atleast 30 minites to an hour depending on many factors if you persist, take it off the hob once again into the kitchen sink and wash it again in soapy water and clear water and dry it. 6. Now, apply some oil on it again and its ready for all the cooking. I keep mine perpendicular to my hob after cooking and leave the oil on it so that it doesnt rust. Note: the grey turns into black and uneven look on the stone and finally a completely black stone in high heat. As induction hobs are hotter in the middle I had to turn my stone many times to get the fully black nonstick effect. I made great pancakes and Indian dosas on it. It was great to see even the thinnest layer come off it like its on a non stick pan. It was great. And the even distribution of heat meant they crisped up evenly. Now to make a few welsh cakes and Cachapas. Will update how other pancakes from around the world fared on this stone at a later date.

Works great for Welsh cakes!

Exactly and more than what I was expecting

Works as a Venezuelan Budare for arepas

Lo mejor para las arepas cachapas y lo bueno no se pega muy buen material y de calidad

Very very goed