Reina 
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Welsh cakes – picau ar y maen – look deceptively simple. A handful of butter, sugar, currants, and flour come together into a dense dough that gets fried on a flat surface until speckled golden brown. But anyone who’s tried making them with the wrong pan knows the heartbreak: burnt currants, raw middles, and cakes that stick so hard you scrape half the crust off with the spatula.
The real secret isn’t the recipe. It’s the griddle pan.
I spent several weekends baking batch after batch, swapping pans between stovetops, to find out what really matters. After all that flour and butter, I can tell you this: the best griddle pan for Welsh cakes needs three things – heat retention that won’t dip when you drop cold dough onto it, a surface that creates the signature “bakestone” crust without sticking, and a cooking area big enough to keep up with the tea rush.
Here’s my short answer up front: if you want the closest thing to a traditional Welsh bakestone, go with the Victoria 12-Inch Cast Iron Comal. It has that rough, flaxseed-oil preseasoned texture that grips the dough just enough to form a beautiful crust. For unbeatable value, the Lodge 10.5-Inch Round Griddle delivers consistent heat at a price that’s hard to beat. And if easy cleanup is your top priority, the COOKLIFE 12-Inch Lightweight Griddle has a smooth polished surface that wipes clean with almost no effort.
Skip the generic frying pan recommendations. This guide is specifically about getting that crisp edge and fluffy interior that make Welsh cakes worth the trouble.
Top Griddle Pans for Welsh Cakes at a Glance
If you’re in a hurry, here’s a quick look at how the three pans stack up. I’ve ranked them based on heat retention, surface texture, ease of flipping, and overall authenticity for Welsh cakes.
What Makes a Welsh Cake Griddle Different from a Standard Pan?
Before I get into the individual pans, it’s worth understanding why a standard non-stick frying pan or a thin stainless steel skillet won’t cut it. Welsh cake dough is dense and cold – it comes straight from the fridge. When you drop that puck of dough onto a hot surface, the pan’s temperature instantly drops. A thin pan loses heat fast, and you end up with uneven browning or a pale, greasy middle.
I learned this the hard way. My first attempt at Welsh cakes was on a cheap aluminium non-stick pan. The first batch turned out okay, but by the third batch the pan had cooled down so much I had to crank the heat – which then burned the butter and sugar on the outside while the inside stayed raw. That’s when I realised the griddle itself matters more than the recipe.
Heat Retention (The “Cold Dough” Test)
Cast iron’s specific heat capacity is non-negotiable here. A heavy pan holds thermal energy and releases it steadily. When you place a cold dough disc on a cast iron griddle, the pan doesn’t flinch. It keeps the surface temperature steady, which gives you that even golden colour across the whole cake. All three pans in this review are cast iron, but their thickness and weight differ – and that difference shows up in the first bite.
Surface Texture (The “Bakestone” Effect)
Traditional Welsh bakestones were flat paving stones or fired clay slabs, not mirror-smooth metal. That rough surface created a micro-texture that helped develop a thin crust. A perfectly smooth pan can work, but it won’t give you the same speckled, slightly rustic finish. The Victoria pan comes closest to replicating that old stone texture right out of the box. The Lodge has a standard preseasoned surface that’s a bit smoother but still has some grip. The COOKLIFE is the smoothest – beautiful to look at, but the cakes come out more uniform and less “bakestone” in character.
Weight & Cooking Surface Area
Lightweight “skillets” with high sides are a pain for Welsh cakes because you can’t slide a spatula under them easily. You need a flat, low-profile surface. A diameter of 10 to 12 inches is the sweet spot – big enough to cook 4 to 6 cakes at once, small enough to fit on a standard burner. The Victoria and COOKLIFE are both 12 inches and give you a good batch size. The Lodge is 10.5 inches, which means you’ll cook in smaller batches – fine for one or two people, but slow for a gathering.
1. Victoria 12-Inch Cast Iron Comal Pizza Pan – The Authentic Choice
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Key Specs: 12-inch diameter, 5 pounds weight, preseasoned with flaxseed oil, textured surface, long handle + loop handle, made in Colombia.
This pan is the reason I started writing this guide. The Victoria Comal is technically a pizza pan – it has no side walls – but that’s exactly what makes it perfect for Welsh cakes. The flat, open surface gives you plenty of room to slide a spatula under each cake, and the low profile means you can flip them with a flick of the wrist.
The textured preseasoned surface is the closest thing I’ve found to a traditional bakestone. It’s not rough like sandpaper, but it has enough grip to hold onto the dough as it cooks. That slight adhesion creates a thin, speckled crust that releases cleanly after about 90 seconds per side. By the third batch, my cakes were coming out with that beautiful mottled golden brown you see in photos from Welsh bakeries.
The pan’s heat retention is top-notch. At 5 pounds, it’s not the heaviest cast iron I’ve used, but it’s heavy enough to hold temperature. I kept my gas burner on medium-low and never had a batch stick or burn. The long handle stayed cool enough to hold comfortably, and the loop handle on the opposite side made it easy to rotate the pan if I noticed a hot spot forming – a trick that helps even out the browning.
However, the coarse texture has a learning curve. For the first couple of uses, I had a little sticking on the first cake of each batch. That’s because the flaxseed oil seasoning is fairly thin initially. After three uses the seasoning built up nicely and release became effortless.
Who it’s for: If you want the most authentic texture and don’t mind a short break-in period, this is the pan. It’s also great if you cook for 3–4 people regularly – the 12-inch surface fits about 6 cakes at once.
Who it’s not for: Anyone who wants a non-stick experience right out of the box, or someone who plans to use the pan for other things like eggs or pancakes – the lack of side walls makes it messy for liquids.
2. Lodge Round Seasoned Cast Iron Griddle 10.5 Inches – The Value Champion
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Key Specs: 10.5-inch diameter, 4.5 pounds weight, preseasoned with vegetable oil, smooth but not polished surface, single short handle, made in USA.
The Lodge is the pan I recommend to anyone who’s never cooked Welsh cakes before and doesn’t want to spend a lot. At roughly a third of the price of the COOKLIFE, it delivers reliable results without fuss.
What impressed me most about the Lodge is its even heat distribution. I tested it side by side with an infrared thermometer, and the surface temperature varied by only about 15°F edge to edge on medium-low. That consistency matters for Welsh cakes because you don’t want some cakes browning faster than others. The pre-seasoning from Lodge is a standard vegetable oil season – it’s not as refined as the Victoria’s flaxseed oil, but it works well after a couple of coats.
The 4.5-pound weight makes the Lodge the lightest of the three. That’s good for handling – you can lift it with one hand – but it does mean the heat retention is a notch below the Victoria. I noticed the temperature dipped more noticeably when I loaded the pan with five cakes at once. Not a dealbreaker, but if you’re cooking a large batch in quick succession, you might need to let the pan reheat for an extra minute between rounds.
The smaller diameter (10.5 inches) is the main drawback. It fits three to four cakes of standard size (about 2.5 inches across). For a family of two or a solo baking session, that’s fine. But when I made a batch for a small gathering, I had to cook in five rounds – which took nearly 40 minutes.
Who it’s for: Budget-conscious bakers, first-time cast iron users, or anyone making Welsh cakes just for themselves or one other person.
Who it’s not for: Anyone who needs to feed a crowd, or someone who wants that authentic rough crust – the Lodge surface is smoother and gives a more uniform finish.
3. COOKLIFE 12 Inch Lightweight Pre-Seasoned Cast Iron Griddle – The Smooth Operator
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Key Specs: 12-inch diameter, 6 pounds weight (30% lighter than traditional cast iron of same size), smooth polished surface, preseasoned with vegetable oil, lifetime support from California-based team.
The COOKLIFE griddle is the outlier in this test. It’s a modern take on cast iron – lighter than usual, with a surface that’s been polished to a near-mirror finish. For Welsh cakes, that brings both strengths and trade-offs.
On the plus side, the smooth surface releases cakes like a dream. Even on the very first use, not a single cake stuck. The polish also means cleanup takes about 30 seconds: just a quick wipe with a paper towel while the pan is still warm, and it’s done. No scrubbing, no stuck-on butter bits. For anyone who hates washing up, that’s a huge win.
The weight is also noticeably easier to manage. At 6 pounds for a 12-inch pan, it feels about half as heavy as a traditional Lodge skillet of the same size. That matters when you’re flipping the pan to rotate it on the burner or moving it around the kitchen.
Heat retention is good – not quite as steady as the Victoria, but close. I cooked five cakes in a single batch and they all came out evenly browned. The polished surface does transmit heat a bit faster, though, so I had to keep the burner slightly lower than I used with the Victoria (around 2.5 out of 10 on my gas stove) to avoid over-browning.
The downside is the crust texture. With a smooth pan, you don’t get that traditional bakestone crumb. The cakes look beautiful – uniform caramel colour with no spots – but the surface lacks the slight rustic bite you get from a rougher pan. If you grew up eating Welsh cakes made on an actual stone, you’ll notice the difference.
Who it’s for: People who prioritise easy cleaning and convenience above all else, or those with limited strength who want a lightweight cast iron pan. Also a great option for camping or using on a portable burner.
Who it’s not for: Traditionalists who crave that authentic stone-ground texture, or anyone on a tight budget – the premium price tag might sting if you’re just making a casual batch.
Quick Comparison: At a Glance
Here’s how the three pans stack up on the factors that matter most for Welsh cakes.
| Feature | Lodge 10.5″ | Victoria 12″ | COOKLIFE 12″ |
|---|---|---|---|
| Heat Retention | Good | Excellent | Excellent |
| Ease of Release (first use) | Moderate | Moderate-High | High |
| Batch Size (4-inch cakes) | 3-4 cakes | 5-6 cakes | 5-6 cakes |
| Authentic “Bakestone” Crust | Medium | High | Low |
| Cleanup Effort | Moderate | Moderate | Easy |
| Price | Budget-friendly | Mid-range | Premium |
How to Season a Griddle for Welsh Cakes (The “Bakestone” Method)
Even the best griddle pan won’t perform well if the seasoning isn’t right. Welsh cakes have a high sugar and butter content, which can grab onto a poorly seasoned surface and cause sticking. Standard seasoning works for steak, but Welsh cakes need a “sweet” seasoning layer – one that can handle caramelised sugars without gumming up.
Step 1: The Oven Base Layer
Before you cook anything, give the pan a thorough oven seasoning. Use flaxseed oil (like Victoria does) or grapeseed oil. Coat the entire pan with a very thin wipe of oil – you want to buff off almost all of it. Place it upside down in a 350°F oven for one hour. Let it cool in the oven. This builds a hard polymer foundation that resists sugar sticking.
Step 2: The “Dry Run”
Before the first Welsh cake, heat the pan dry over medium-low for about 3 minutes. Then wipe a thin layer of lard or butter over the entire surface – about half a teaspoon, spread with a paper towel. Let it heat for another minute. That initial fat layer acts as a release agent for the sticky dough. After the first batch, reapply a light wipe of butter between batches, not a heavy coating.
Verdict: Which Pan Should You Buy?
After multiple rounds of testing, here’s my straightforward advice.
Choose the Victoria 12-Inch Comal if: You want the closest experience to a traditional Welsh bakestone. The textured surface delivers that authentic crust, and the 12-inch diameter lets you cook a full batch in two rounds. Don’t mind a little break-in time – it gets better with use.
Choose the Lodge 10.5-Inch Griddle if: You’re on a tight budget, this is your first cast iron pan, or you only bake 2–3 cakes for a single serving. It’s a reliable workhorse that won’t let you down, even if it’s not the most exciting option.
Choose the COOKLIFE 12-Inch Griddle if: You prioritise easy cleaning above everything else, or you want a lighter pan for a smaller cooktop or for camping. Just be aware that you’ll trade off that classic rough crust for convenience.
Frequently Asked Questions
Can I use a non-stick pan for Welsh cakes?
Yes, you can, but you won’t get the same crust. Non-stick pans lack the heat retention of cast iron, so the temperature drops when you add the cold dough. You’ll end up with paler, softer cakes that lack that signature crisp edge. Cast iron gives you the texture and browning that make Welsh cakes what they are.
Should I grease the pan between each batch?
Absolutely. Wipe a very thin layer of butter or lard on the surface before each new round of cakes. That prevents sticking and helps build the seasoning. Don’t use oil – butter or lard has the right fat composition for the moderate heat.
What is the best heat setting for cooking Welsh cakes?
Medium-low – about a 3 out of 10 on a gas stove, or 2.5 on an electric coil. You want the pan hot enough to sizzle gently when you place the dough down, but not so hot that the butter in the dough bubbles and burns. A test bead of water should dance across the surface, not evaporate instantly.
Do I need to season a new cast iron griddle before using it for Welsh cakes?
Most new cast iron pans come preseasoned, but I recommend adding one extra oven seasoning layer if you plan to cook sugary items like Welsh cakes. The manufacturer’s season is usually decent for general cooking, but a home-seasoned layer with flaxseed or grapeseed oil will give you better non-stick performance for the first few batches.
Can I use these griddles on an induction cooktop?
Yes – all three pans are cast iron and work on induction. The Victoria and COOKLIFE are explicitly listed as induction-compatible. The Lodge also works on induction, though its smaller diameter might not trigger the sensor on some larger burners. Just be careful when lifting – cast iron can scratch glass cooktops if you slide it.
