Posts tagged with "care guide"

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

How to maintain a carbon steel griddle

A carbon steel griddle needs a little care and repays it with a surface that gets better every time you cook. Here is the routine, from the first rinse to the oil after washing up.

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

Griddle over an open fire and on the barbecue – before, during, after

Over embers or on the barbecue grate, the griddle becomes a complete outdoor kitchen. Here is what to do before, during and after, so both the food and the carbon steel stay in good shape.

2026-11-07

Winter storage for griddles and griddle plates

When the barbecue season ends, a few minutes of care decide how the griddle looks in spring. Carbon steel likes to be clean, dry and thinly oiled – and stored indoors.

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

Enamel saucepans and casseroles – everyday care

Enamelled steel is hard-wearing, odourless and easy to keep clean. A few simple habits keep your saucepan and casserole looking bright for many years.

2026-11-07

Enamelled cast iron casserole – heating and care

Cast iron heats slowly and holds heat for a long time. Heat it correctly and food browns beautifully in the matte black enamel; with simple care you will enjoy the casserole for a long time.

2026-11-07

Enamel oven dishes – from oven to table to fridge

An enamel oven dish makes the whole journey: into the oven, onto the table and into the fridge with the leftovers. The enamel takes on no taste or smell, and the dish is easy to keep clean.

2026-11-07

Enamel cookware on induction and gas – lift, ring and flame

Kockums enamel saucepans and casseroles work on every type of hob, including induction and gas. A few simple habits protect both the base of the pot and the hob itself.

2026-11-07

How to look after your chopping boards – wash, dry, oil

A wooden chopping board will last for years if it gets three things: a quick hand wash, a proper dry and oil at regular intervals. Here is the whole routine, from the sink to the oil bottle.

2026-11-07

Oil your chopping board with paraffin oil – step by step

Paraffin oil (mineral oil) is a non-drying oil that saturates the wood and helps the board keep its qualities. It takes a few minutes of work and a little waiting – here is how to get an even finish that isn't tacky.

2026-11-07

Warped or cracked chopping board – causes and what to do

Wood moves with moisture. A board that gets wetter on one side than the other can bow or crack. Sometimes it can be improved, sometimes not – here is how to tell.

2026-11-07

Wooden utensils that last for years – spatula, spoon and tongs

The wooden spatula, spoon and tongs get used every day and are gentle on your pots and pans. With a quick hand wash, a proper dry and a little oil now and then, they last for years.

2026-11-07

The beech and horsehair dish brush – how to make it last

A dish brush in beech and horsehair is gentle on pots and pans and looks good by the sink. With a little care the handle lasts for years – and when the bristles wear out, you simply change the head.

2026-11-07

Wooden serving trays and platters – care after a party

After a party the trays are often left with marks from wine, sauce and butter. Ten minutes of care the same evening keeps them looking good for next time.

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

Stainless steel baking board – cleaning and baking

A stainless steel baking board gives you a smooth, dense surface for kneading and rolling. Clean it in the right order and the job takes just a few minutes.

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

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 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

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

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