Originally a thin flat stone, the griddle or bakestone was used for cooking oat bread or barley bread. Usually made of iron it is referred to as a gradell in some parts, a maen or planc in others. Some are still in use for making Welsh cakes or drop scones. Used with an upturned cooking pot on a trivet the bakestone became the base to a small makeshift ‘oven’ for cooking bread. The peat or coals were pushed around the sides to increase the heat.