are usually circular with a cut-out handle and are made of cast iron or steel, approximately 1 cm 1 abbr=on thick. In Lancashire and the West Riding of Yorkshire the spelling is bakstone and are primarily used to cook very thin, yeasted oatcakes or riddle bread.

New bakestones are seasoned by burning a mixture of lard or oil and salt, giving a non-stick surface and protecting against rust. The blackened surface is not