Posts tagged with "enamel"

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

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

Burnt-on food in an enamel pot – water, lemon or linseed oil soap

The porridge caught or the sauce got too much heat. No harm done – with water, a little patience and lemon juice or linseed oil soap, burnt-on food comes away without any scraping.

2026-11-07

Stains on enamel – baking powder and a raw potato

Coloured food residue, discolouration or small rust spots along the rim. The old trick with baking powder and a raw potato is Kockums' own recommendation – and it is gentle on enamel.

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

Grey marks on enamel plates – what are they?

After a while, grey lines can appear on an enamel plate. They usually come from cutlery – metal from knives and forks that has been left behind on the surface.

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

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

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

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

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Roast chicken with lemon, red onion and potatoes

Sunday lunch in one tin: the chicken roasts on top of potatoes, red onion and lemon, which soak up all the buttery juices. Enamel copes with the lemon and cleans easily.

2026-11-06

Chocolate traybake with chocolate frosting

A moist chocolate sponge baked in the 35x20.7 cm baking tin and covered in glossy chocolate frosting. The long palette knife smooths the top in a few strokes.

2026-11-06

Scandinavian Christmas bread with cardamom and raisins

A moist, cardamom-scented Christmas bread with raisins and candied peel, baked in a loaf tin. The deep tin supports the rich dough so the loaf rises tall.

2026-11-06

Ärtsoppa – Swedish yellow pea soup with pork

Yellow pea soup with salted pork is the classic Swedish Thursday dinner. The 4 L enamelled pot holds a full batch for six, and the enamel is easy to clean after a thick pea soup.

2026-11-06

Garlic prawns with lemon and parsley

Ready in fifteen minutes and straight from the hob to the table. Set the pan down, bring out the bread and let everyone dip in.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Hot chocolate with whipped cream and marshmallows

Proper hot chocolate made with dark chocolate and cocoa whisked into hot milk. Pour it into the yellow sauce jug and fill the enamel mugs at the table.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Janssons frestelse – Swedish potato and sprat gratin

The Swedish Christmas table's essential gratin of potato matchsticks, buttery onions, spiced sprats and cream. In a black enamelled baking tin the top turns golden and the edges crisp.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Mjuk pepparkaka – Swedish soft gingerbread cake

A moist spiced loaf cake with ginger, cinnamon, cloves and cardamom that belongs to December. In the deep enamelled steel loaf tin it bakes evenly with a thin, soft crust.

2026-11-06

Flygande Jacob – Swedish chicken, banana and peanut bake

The Swedish 1970s classic of chicken, banana and bacon in a creamy chilli sauce, topped with salted peanuts. In the enamelled steel baking tin the sauce bubbles evenly and browns lightly on top.

2026-11-06

Salmon in lemon cream sauce with chilli and potatoes

The potatoes fry until golden, the salmon finishes gently in lemon cream, and it all comes to the table in one pan. The enamel is fine with lemon, so the sauce can stay in the pan.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Kladdkaka – Swedish sticky chocolate cake

Sweden's favourite chocolate cake, crisp on top and gooey in the middle. It is baked and served in the same round enamelled steel oven dish.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Tips for our enamelled frying pan

Our enamelled frying pan combines the heat properties of carbon steel with a hard-wearing enamelled surface. Here are our best tips for using it to its full potential and making the most of everything it offers. Ideal for new and curious users alike.

2025-11-21

A long-awaited launch

Kockums Jernverk is launching a long-awaited addition: the All-round pan. It combines the fine frying properties of carbon steel with a hard-wearing enamelled surface that copes with acidic ingredients and is easy to clean. Read more about our latest innovation here.

2025-10-28

Bake the tastiest summer cake

With our new enamelled baking tin you can easily bake a classic Pinocchio cake with neat straight edges and a lovely height. A real favourite with coffee.

2025-04-24

New products - Enamelled oven tins

We are now launching three new enamelled products that are quickly stepping in as favourites for both baking and cooking. Understated and hard-wearing, exactly as we want things in the kitchen.

2025-04-24