Buttery chanterelles on sourdough toast

Buttery chanterelles on sourdough toast

Chanterelles need space and high heat. A deep carbon steel pan takes a whole basket at once, so the mushrooms fry instead of stewing in their own juices.
Ribeye steak with corn and roasted carrots

Ribeye steak with corn and roasted carrots

A hot carbon steel pan gives the same deep sear as a grill, right on your hob. The vegetables go in last, in the steak's butter, and end up as good as the meat.
Duck legs with orange and thyme

Duck legs with orange and thyme

Duck with orange is not just for restaurants. It is a slow braise in one pan, and the oven does most of the work. A good Sunday dinner in December.
Swedish Christmas meatballs

Swedish Christmas meatballs

The most important dish on the Swedish Christmas table deserves a proper frying pan. In carbon steel the meatballs get a crust no non-stick pan can give.
Beetroot and sweet potato tian

Beetroot and sweet potato tian

Thin slices of beetroot and sweet potato set in a spiral and roasted until the edges colour. The carbon steel pan goes straight into the oven and on to the table.
Dutch baby with berries and honey

Dutch baby with berries and honey

A sweet oven pancake that puffs up high with crisp edges. The batter goes into a hot carbon steel pan with butter, and it is the heat of the pan that makes it rise.
Pan-fried green asparagus with herbs

Pan-fried green asparagus with herbs

Green asparagus fried whole in a hot carbon steel pan until charred in spots but still crisp. Ready in ten minutes and good with almost anything.
Fried eggs and bacon

Fried eggs and bacon

Crisp bacon and runny-yolked eggs fried in the bacon fat. In a seasoned carbon steel pan the eggs release by themselves once the whites have set.
Campfire asparagus, pepper and mushrooms

Campfire asparagus, pepper and mushrooms

Mushrooms, red pepper and green asparagus fried over the embers with garlic and thyme. The carbon steel pan copes with an open fire and gives the vegetables charred edges.
Pan-fried sardines with charred lemon

Pan-fried sardines with charred lemon

Small whole fish need a properly hot pan. In carbon steel the flour crisps up at once, and the lemon chars at the edges right beside the fish.
Steamed shell-on prawns with garlic and dill

Steamed shell-on prawns with garlic and dill

Raw shell-on prawns steam in minutes in a hot pan under a glass lid. The shells flavour the juices, and through the glass you can see exactly when the prawns turn pink.
Campfire tomato, pepper and mushroom stew

Campfire tomato, pepper and mushroom stew

A vegetarian stew made in a single pan on a grate over the embers. Carbon steel takes the direct heat, so the mushrooms and peppers brown properly before the tomatoes go in.
Roasted pears with pomegranate and nuts

Roasted pears with pomegranate and nuts

Pear halves caramelised in butter and honey on the hob, then baked until soft in the oven in the same pan. A simple Christmas dessert served warm straight from the dish.
Sausage hash with fried eggs

Sausage hash with fried eggs

Cold boiled potatoes, sausage and vegetables fried until crisp and topped with two eggs right in the pan. Carbon steel browns everything, and the pan goes straight to the table.
Creamy salmon tagliatelle over the campfire

Creamy salmon tagliatelle over the campfire

Tagliatelle cooked right in the pan, then tossed with cream, hot-smoked salmon, lemon and dill. The pan sits on a fire stand over the embers, so everything is done in one vessel.
Campfire grilled cheese sandwich

Campfire grilled cheese sandwich

Sourdough, mature cheese and a little mustard, cooked slowly on the griddle over the embers. The steel spreads the heat so the bread turns golden while the cheese melts.
Mushroom and cheese toasts with bacon

Mushroom and cheese toasts with bacon

Bacon, mushrooms and toast all on the same griddle, topped with melted cheese. The long cooking surface takes eight slices at once, and the bacon fat gives the bread a crisp crust.
Flank steak and vegetables on the griddle

Flank steak and vegetables on the griddle

Soy and lime marinated flank steak and colourful vegetables cooked side by side and carried straight to the table. The long griddle means everything is ready at once.
Campfire köfte with griddled vegetables

Campfire köfte with griddled vegetables

Spiced beef and lamb meatballs with carrots, mushrooms, courgette and corn, cooked on the griddle over the fire. Make the mince and the dip at home; the rest happens by the fire.
Griddled vegetable skewers with herb yoghurt

Griddled vegetable skewers with herb yoghurt

Vegetable skewers cook evenly when every side sits flat against hot carbon steel. On the griddle nothing drops into the coals, and the wooden skewers stay out of the flames.
Smash burgers with cheddar and pickles

Smash burgers with cheddar and pickles

A smash burger gets its crisp crust from pressing the ball of mince thin against a very hot surface in the first few seconds. A heavy, flat smash press gives even pressure and a patty that is thin all over.
Pepperoni pizza on a pizza steel

Pepperoni pizza on a pizza steel

Pepperoni should curl into small crisp cups, and that takes a blazing hot pizza steel. A thin stainless steel peel makes it easy to launch the pizza onto the steel in one quick move.
Rosemary focaccia on a baking steel

Rosemary focaccia on a baking steel

A free-form focaccia on a preheated baking steel gets a crisp, golden underside without a tin. The steel gives strong bottom heat from the first second, so the wet dough rises instead of spreading.
Sourdough loaf baked on a baking steel

Sourdough loaf baked on a baking steel

A round sourdough loaf needs strong bottom heat early on to rise and form an ear. A preheated carbon steel baking steel delivers that heat at once, and the wooden peel makes loading the dough easy.
White tin loaf

White tin loaf

A simple everyday white loaf made with milk and a little butter. The black enamelled loaf tin holds the dough upright and bakes it to an even colour all round.
Focaccia with cherry tomatoes and olives

Focaccia with cherry tomatoes and olives

A loose, airy dough that rises straight in the oiled enamel tin. The oil fries the base golden and crisp, while the top is studded with tomatoes, olives and flaky salt.
Classic beef lasagne

Classic beef lasagne

Slow-simmered beef ragù, silky béchamel and a golden cheese top. The enamelled baking tin takes the tomato sauce in its stride and is easy to clean afterwards.
Swedish strawberry cream cake

Swedish strawberry cream cake

A classic Swedish layer cake with a light sponge, vanilla custard, whipped cream and plenty of strawberries. A long palette knife gives smooth cream all round.
Braided cardamom bread

Braided cardamom bread

Two braided cardamom loaves topped with pearl sugar. The stainless steel baking board stays cool under the buttery dough and wipes clean in seconds.
Swedish cinnamon knots

Swedish cinnamon knots

Cardamom dough spread with cinnamon butter, cut into strips, twisted and tied into knots. Serve them warm on cream enamel plates with coffee in enamel mugs.
Cinnamon baked apples with oat and almond crunch

Cinnamon baked apples with oat and almond crunch

Thick apple sticks baked with cinnamon, sugar and butter in an enamel oven dish until soft and caramelised. The crunch is toasted separately and scattered over just before serving, so it stays crisp.
Loaded baked nachos with beef and cheese

Loaded baked nachos with beef and cheese

Tortilla chips, spiced beef mince and melted cheese in layers, baked in a round enamel dish and topped with fresh salsa. The dish goes straight to the table for everyone to dig in.
Salmon and dill quiche

Salmon and dill quiche

Crisp pastry, juicy salmon, plenty of dill and a creamy egg custard, baked in a round enamel oven dish. Serve warm or cold with crème fraîche and roe.
Apple cake with walnuts and almonds

Apple cake with walnuts and almonds

A moist cake of ground almonds and walnuts topped with thin apple slices in a spiral, baked in a round enamel oven dish. Serve warm with whipped cream or custard.
Baked apples with almond filling

Baked apples with almond filling

Whole apples filled with marzipan, butter, cinnamon and nuts, baked until tender in a round enamel oven dish. Serve them warm with custard and the sweet juices from the dish.
Dill-boiled potatoes

Dill-boiled potatoes

Potatoes boiled with dill stalks, steamed dry and tossed in butter and fresh dill. A simple side that is at its best in a roomy enamel saucepan with a lid.
Charcuterie and cheese board

Charcuterie and cheese board

Air-dried ham, salami and three cheeses with grapes, plums, olives and crackers, arranged on a wooden chopping board. An easy way to treat guests over Christmas and New Year.
Homemade tomato sauce

Homemade tomato sauce

A proper tomato sauce needs only onion, garlic, olive oil, good tinned tomatoes and half an hour of simmering. The enamel copes with the acidity, so the sauce can cook for as long as it needs.
Fluffy American pancakes

Fluffy American pancakes

Thick, fluffy buttermilk pancakes, cooked one at a time. The small crêpe pan gives even pancakes of the same size, and its low rim makes them easy to flip.
Pizza margherita on a pizza steel

Pizza margherita on a pizza steel

A home oven can't match a pizza oven, but a preheated carbon steel pizza steel gets you close. Steel drives heat into the dough fast, so the rim puffs up and the base chars in 5–7 minutes.
Roasted butternut squash with kale

Roasted butternut squash with kale

Butternut squash wedges roasted with chilli and thyme, crisp kale, toasted pumpkin seeds and lemon yoghurt. It is all made in an enamel oven dish that goes straight to the table.
Vegetable soup with dill

Vegetable soup with dill

A clear, warming soup of onion, carrot, celeriac, potato and leek, simmered in an enamel saucepan. Plenty of dill and black pepper at the end keeps it fresh.
Croque monsieur

Croque monsieur

The French classic: butter-fried bread with Dijon mustard, ham and Gruyère, topped with béchamel and grilled until golden. Served hot on an enamel plate.
Scandinavian Christmas rice porridge

Scandinavian Christmas rice porridge

Creamy rice porridge simmered in milk with a cinnamon stick in a roomy enamel pot, served with butter, sugar and cinnamon. Do not forget the hidden almond.
Plaice with brown butter, capers and lemon

Plaice with brown butter, capers and lemon

Flour-dusted plaice fried golden and finished with nutty brown butter, capers and lemon. A carbon steel pan responds quickly when you turn down the heat, so the butter browns without burning.
Prawn pad thai

Prawn pad thai

Pad thai is flat rice noodles stir-fried fast with prawns, egg and a tangy tamarind sauce. A deep carbon steel pan takes the high heat it needs, and the tall sides let you toss the noodles properly.
Cashew chicken stir-fry

Cashew chicken stir-fry

Stir-fried chicken with pepper, onion and toasted cashews in a glossy soy and oyster sauce. In a hot, deep carbon steel pan the chicken browns instead of stewing in its own juices.
Egg fried rice with vegetables

Egg fried rice with vegetables

Egg fried rice with carrot, peas and spring onion turns yesterday's rice into a quick supper. Cold rice and a hot carbon steel pan give separate grains with a lightly toasted edge.
Thick-crust pan pizza

Thick-crust pan pizza

A thick pizza proved and baked in an oiled carbon steel pan. The base fries crisp on the hob and the top finishes in a hot oven.
Red curry with sweet potato and chickpeas

Red curry with sweet potato and chickpeas

A vegetarian red curry with coconut milk, sweet potato, chickpeas and spinach. The deep carbon steel pan holds a whole curry for four, and the curry paste gets a proper fry before the coconut milk goes in.
Beef and broccoli in oyster sauce

Beef and broccoli in oyster sauce

Thinly sliced beef and crisp broccoli in a glossy oyster sauce, stir-fried in minutes. The high heat of carbon steel sears the beef straight away, and the broccoli keeps its bright colour.
Steak au poivre with cognac cream sauce

Steak au poivre with cognac cream sauce

Peppered steak needs a pan that can take serious heat. Carbon steel gives the meat a dark crust in minutes, and the browned bits left behind become the base of a glossy cognac sauce.
Crispy pan-fried potatoes with thyme and garlic

Crispy pan-fried potatoes with thyme and garlic

Raw diced potatoes turn crisp outside and soft inside when they lie in a single layer and fry at a steady pace. A wide carbon steel pan gives them room and an even frying surface.
Spanish tortilla (potato omelette)

Spanish tortilla (potato omelette)

Tortilla de patatas is a thick Spanish potato omelette with a creamy centre. A well-oiled 24 cm carbon steel pan gives it the right depth and releases it when it is time to flip.
Shakshuka (eggs in spiced tomato sauce)

Shakshuka (eggs in spiced tomato sauce)

Shakshuka is eggs gently cooked in a spiced tomato and pepper sauce. The enamelled frying pan handles the acidic tomato with no trouble and goes straight from hob to table.
Tarte tatin (upside-down caramelised apple tart)

Tarte tatin (upside-down caramelised apple tart)

Tarte tatin is a French upside-down apple tart with deeply caramelised fruit. In the frying pan and pie dish you make the caramel on the hob, bake in the oven and turn out the tart from the same pan.
Coq au vin (chicken braised in red wine)

Coq au vin (chicken braised in red wine)

Coq au vin is French chicken braised in red wine with bacon, mushrooms and small onions. The enamelled cast iron casserole browns everything well and lets the wine simmer for an hour without reacting with the pot.
Saffron fish soup with prawns and aioli

Saffron fish soup with prawns and aioli

A festive fish soup with saffron, fennel and tomato that Swedes often serve at Christmas. The enamel pot takes the wine and tomato without any taint, and its even heat lets the fish poach gently.
Swedish braised red cabbage for Christmas

Swedish braised red cabbage for Christmas

Homemade red cabbage with apple, cinnamon and cloves that tastes better every day. In an enamel saucepan the vinegar and blackcurrant can simmer for a long time without affecting flavour or colour.
Mulled wine poached pears

Mulled wine poached pears

Whole pears simmered in Swedish glögg until tender and deep ruby red. An enamel saucepan copes with the acidity of the wine and holds the pears snugly, so a little liquid goes a long way.
Black bean and cheese quesadillas

Black bean and cheese quesadillas

Crisp tortillas filled with spiced black beans, sweetcorn and melted cheese. The long griddle takes four quesadillas at once, so everyone can eat together.
Steak fajitas with peppers and onions

Steak fajitas with peppers and onions

Spice-rubbed flank steak, peppers and onions seared on a smoking-hot round griddle. The meat and vegetables cook side by side and go to the table on the griddle.
Garlic butter naan

Garlic butter naan

Soft naan that puffs up and blisters on a dry, smoking-hot griddle. Brush with garlic butter straight away and serve warm, whether cooked indoors on the hob or outside over embers.
Okonomiyaki – Japanese cabbage pancakes

Okonomiyaki – Japanese cabbage pancakes

Thick Japanese pancakes packed with shredded cabbage and pork belly, finished with a sweet-savoury sauce and mayonnaise. The square Kockumshäll fits two large okonomiyaki at once.
Potato and rosemary pizza bianca

Potato and rosemary pizza bianca

A white pizza with no tomato sauce, topped with paper-thin potato, mozzarella and rosemary on a cold-proved base. The pizza steel gives a blistered, leopard-spotted crust in 6–8 minutes in a home oven.
Crêpes Suzette

Crêpes Suzette

Thin crêpes warmed through in a buttery orange caramel with a splash of liqueur. The small carbon steel crêpe pan cooks even crêpes and holds exactly four folded crêpes in the sauce.
Swedish Christmas spare ribs with mustard glaze

Swedish Christmas spare ribs with mustard glaze

Pork spare ribs spiced with ginger, cloves and pepper, slow-baked until tender and glazed with mustard and syrup. The large enamelled steel baking tin holds two whole racks in one layer.
Lussekatter – Swedish saffron buns

Lussekatter – Swedish saffron buns

Soft saffron buns shaped into an S with a raisin in each curl, baked for St Lucia's Day. The large enamelled steel baking tray takes twelve buns in one go.
Creamy potato gratin

Creamy potato gratin

A creamy potato gratin of thinly sliced potatoes, cream, garlic and mature cheese. In the enamelled steel oven dish it bakes evenly and goes straight to the table.
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