Posts tagged with "carbon steel"

The essential kitchen – five pieces that handle almost everything

A good kitchen doesn't need to be full. Five well-chosen pieces cover breakfast, weekday dinners, a Sunday stew and Friday pizza – and last for years if you look after them properly.

2026-11-07

Carbon steel pan on induction – how to stop it warping

Induction heats the steel directly and fast. That is great for frying, but a very hot centre and a cold edge can make the pan warp. With the right zone and a little patience it keeps its shape for years.

2026-11-07

Carbon steel pan in the oven – handles and temperatures

Kockums carbon steel pans can go straight from the hob into the oven. The handle decides how hot it can get – and your oven gloves decide how it ends.

2026-11-07

Carbon steel Stir fry pan – heat, care and storage

The Stir fry pan is Kockums' deep carbon steel pan, with rounded sides and high edges. You care for it like any carbon steel pan, but heat and storage deserve a few words of their own.

2026-11-07

Griddle on induction – two zones and even heat

A griddle is longer than a single cooking zone. On induction, the trick is to let two zones work together and give the heat time to spread through the steel.

2026-11-07

Rusty griddle after the outdoor season – how to restore it

If the griddle has been left out in rain and dew, rust spots are common. A carbon steel griddle can almost always be saved – all it takes is steel wool, oil and a little patience.

2026-11-07

How to care for your baking and pizza steel

A carbon steel pizza steel is almost impossible to wear out, but it does best with a simple routine. Here is how to look after it after every bake – without any washing-up liquid.

2026-11-07

How to season a pizza steel in the oven – step by step

Your pizza steel comes ready-seasoned, but after steel wool, acidic ingredients or a rust spot the surface may need building up again. It is easy to do in an ordinary oven.

2026-11-07

Enamelled frying pan – how to get the best results

The enamelled frying pan is a carbon steel pan with an enamel surface. It copes with acidity and washing-up liquid, but likes to be heated gently. Here is how to get a golden crust and food that releases.

2026-11-07

Soap, water or dishwasher? A washing-up guide to carbon steel, enamel, wood and stainless steel

The carbon steel pan only wants hot water, the enamel pot is happy with washing-up liquid and the chopping board must never go in the dishwasher. Here is the whole kitchen, material by material.

2026-11-07

Storing pans and pots without rust or scratches

A lot of what happens to a pan happens in the cupboard. A little leftover moisture brings rust to carbon steel, and one pot stacked on another scratches the enamel.

2026-11-07

Handle covers, oven cloths and a leather glove – handling hot pans safely

Carbon steel conducts heat efficiently and cast iron holds it for a long time – that is why they cook so nicely. It also means the handles get hot. Here is how to pick the right protection at the hob, oven and fire.

2026-11-07

Why you should heat a frying pan slowly

The centre of a frying pan heats up first. Give the heat time to spread to the edges and the pan fries evenly, food releases more easily and the pan keeps its shape.

2026-11-07

New carbon steel pan – how to get started in the first week

Your new carbon steel pan is already seasoned and ready to use. The first week is about heating gently, cooking with plenty of fat and looking after the pan properly once the meal is done.

2026-11-07

A golden-brown crust on meat – how to do it in carbon steel

A deep golden-brown crust gives meat flavour and texture. In a carbon steel pan it comes down to three things: a dry surface, a properly hot pan and patience before you turn.

2026-11-07

How to clean a carbon steel pan – without washing-up liquid

Hot water, a soft dish brush and a dry tea towel – that is all it takes to keep a carbon steel pan clean. Here is the everyday routine that takes a few minutes and protects the surface you are building.

2026-11-07

How to fry fish without it sticking

Fish is delicate and full of moisture, which is why it sticks so easily. With dry fish, an evenly hot carbon steel pan and a little patience, it lifts away whole – with crisp skin.

2026-11-07

How to re-season a carbon steel pan – step by step

Has your pan turned grey after steel wool, rust or burnt-on food? You can give it a new seasoned surface on the hob. It takes a little time, but it is no harder than frying.

2026-11-07

Fried eggs in a carbon steel pan – right from the first try

The fried egg is the carbon steel pan's first real test. With gentle heat, a generous knob of butter and a little patience, it releases the very first time – even in a brand-new pan.

2026-11-07

Rust on your frying pan? How to rescue it

A little rust on a carbon steel pan looks worse than it is. With steel wool, fresh seasoning and better habits after washing up, the pan will soon be ready for cooking again.

2026-11-07

The pancake pan – even pancakes and plättar from the first batter

The first pancake is rarely the best – but the second one can be. With the right heat and a little butter, pancakes and small Swedish plättar turn out even in carbon steel pans.

2026-11-07

Burnt-on food in your pan – how to remove it gently

Scorched sauce, stuck potatoes or a sugary marinade? Start with the gentlest method and work up step by step – water, heat and a pan scraper are usually all you need.

2026-11-07

Why does food stick? The right heat and fat for carbon steel

When food sticks in a carbon steel pan, the cause is almost always the heat, the fat or a lack of patience – rarely the pan itself. A few simple habits help meat, fish and vegetables release.

2026-11-07

Tomato, wine and lemon in carbon steel – what happens to the surface?

Acidic ingredients and carbon steel are not the best match. It is not dangerous and the surface can be restored. Here is what happens, when the enamelled pan is the better choice and what to do afterwards.

2026-11-07

How to look after your carbon steel frying pan

Do you want your carbon steel pan to last a lifetime? With the right care it only gets better with time. Here we share our best tips for cleaning and maintenance, so that you can enjoy a perfect sear every time.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Raggmunk – Swedish potato pancakes with pork belly and lingonberries

Raggmunk should be thin, lacy and crisp at the edges. That takes a hot pan and plenty of butter, and in carbon steel you fry the pork belly first, then the pancakes in the same fat.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Butter-fried cod loin with prawns, horseradish and clarified butter

A Swedish celebration dish that works on a weeknight: thick cod loin with a golden top, prawns, horseradish and clarified butter. The carbon steel pan browns the fish fast so it stays moist inside.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Lamb loin with rosemary and garlic butter

Lamb does not need much: high heat, butter, garlic and rosemary. Basting at the end is what makes the dish.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Tagliata – sliced steak with rosemary

Italian tagliata is steak seared hard, rested and sliced. A hot carbon steel pan gives it the dark crust the dish depends on.

2026-11-06

Lahmacun – Turkish flatbread with spiced lamb

Thin Turkish flatbreads spread with spiced minced lamb and baked crisp in minutes. The rectangular pizza steel fits two lahmacun at a time and gives a crisp base in a home oven.

2026-11-06

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.

2026-11-06

Swedish plättar – small pancakes with lingonberries

Small, thin Swedish pancakes with lacy golden edges, served with lingonberry jam and whipped cream. The plättar pan cooks seven at a time, all the same size and colour.

2026-11-06

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.

2026-11-06

Galette complète – buckwheat crêpe with ham, cheese and egg

Brittany's classic buckwheat galette with cheese, ham and an egg in the middle. A hot carbon steel pancake pan gives thin galettes with crisp, lacy edges.

2026-11-06

Campfire steak in creamy mushroom sauce with asparagus

A whole dinner in one pan over the embers: the steak is seared first, then mushrooms, asparagus and pepper, and finally a creamy sauce for the steak to rest in.

2026-11-06

Spatchcock chicken with roasted vegetables

A whole chicken cut open and flattened roasts in under an hour with crisp skin all over. The vegetables underneath cook in the juices in the same pan.

2026-11-06

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.

2026-11-06

Swedish meatballs in cream sauce with lingonberries

Everyday Swedish meatballs, browned and juicy, in a cream sauce made from the pan juices in the same pan. Served with boiled potatoes, lingonberries and pickled cucumber.

2026-11-06

No-knead rustic loaf baked in a frying pan

A round no-knead loaf, proved overnight and baked in a hot carbon steel pan. The steel base gives a crisp bottom crust and the rim keeps the loaf round.

2026-11-06

Pan-fried salmon with hasselback potatoes and dill

Salmon with crisp skin, fried in a carbon steel pan and finished with butter, lemon and dill. Served with golden hasselback potatoes from the oven.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Buckwheat blinis with roe, crème fraîche and red onion

Small yeasted buckwheat blinis, cooked seven at a time in the plett pan. The cups give round, bite-sized blinis, just right for a spoonful of crème fraîche and roe.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Braised veal shank with potatoes, garlic and green beans

Veal shank browned on the hob, then braised in stock in the oven until tender, with potatoes, carrots and halved garlic bulbs around it. The handle comes off, so the pan fits in the oven.

2026-11-06

Roast chicken legs with orange, red onion and broccolini

Chicken legs, potatoes and orange in a single pan. The skin is crisped on the hob, then you take off the handle and let the oven do the rest.

2026-11-06

Biff Rydberg – Swedish beef fillet with fried potatoes, onion and egg yolk

Biff Rydberg is three simple things fried separately: potatoes, onion and beef fillet. A carbon steel pan takes the high heat that crusts the beef in a minute, before it has time to stew.

2026-11-06

Wallenbergare – Swedish veal patties with mash, peas and lingonberries

Wallenbergare are finely minced veal patties enriched with egg yolk and cream, crumbed and fried in butter. In an evenly heated carbon steel pan the crumb turns golden without the butter burning.

2026-11-06

Stekt strömming – fried Baltic herring with mash and lingonberries

Stekt strömming is pairs of small herring fillets with dill between them, coated in rye flour and fried crisp in butter. In a properly hot carbon steel pan the fish forms a golden crust and lifts away easily.

2026-11-06

Pannbiff – Swedish beef patties with fried onions and cream gravy

Pannbiff is thick beef patties under a layer of slow-fried onions, in a cream gravy made in the same pan. The browned bits the patties leave in the carbon steel pan give the gravy its flavour.

2026-11-06