Posts tagged with "cooking"

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

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

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

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

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

How to brush potatoes, root vegetables and mushrooms clean

A good brush lifts the soil off gently and often saves you the peeling. Here is how to scrub root vegetables under the tap, clean mushrooms completely dry and make the brushes last.

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 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

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

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

Smash burgers – the iron, the heat and the clean-up

A smash burger needs three things: a hot, even surface, a flat iron and a griddle scraper. Here is how to get the crust – and how to get the griddle clean afterwards.

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

Residual heat and lids – cooking with less energy

The cheapest heat is the heat already in the pot. With a lid, the right ring and a pot that holds its warmth, you can switch off the hob sooner than you think.

2026-11-07