Posts tagged with "griddle"

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

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

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

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

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

Campfire griddle salmon with lemon and potatoes

Crisp potatoes and crisp-skinned salmon, cooked side by side over the campfire. The griddle gives you a hot zone and a cooler one, so potatoes and fish are ready together.

2026-11-06

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.

2026-11-06

Grilled steak with pointed cabbage and fried potatoes

The steak goes on the grate while potatoes and pointed cabbage fry in butter on the half-round griddle beside it. Two zones in one kettle barbecue, and dinner is ready all at once.

2026-11-06

Griddled hispi cabbage with white asparagus and butter-fried potatoes

Hispi cabbage left undisturbed on hot carbon steel turns sweet and deeply caramelised. With the half-round griddle in your kettle barbecue, cabbage, asparagus and potatoes cook together while the grate stays free.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

Campfire sausages in toasted buns with fried onions

Sausages over open flames are easily burnt outside and cold inside. On a carbon steel griddle plate they cook evenly, and the fat left behind toasts the buns and fries the onions.

2026-11-06

Pork neck steaks seared under a grill weight with garlic, soy and honey

Pork neck steaks buckle as they cook, so only parts of the meat colour. With a grill weight on top, the whole slice stays against the hot griddle and glazes evenly.

2026-11-06

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.

2026-11-06

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.

2026-11-06

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.

2026-11-06

The benefits of a really good griddle

A really good griddle makes cooking for a crowd both easier and more enjoyable. With a large, even cooking surface you get full control and an excellent result every time. Here we explain why our griddles have become such a natural favourite in the kitchen.

2025-11-20