Posts tagged with "meat"

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

Smash burgers with cheddar and pickles

A smash burger gets its crisp crust from pressing the ball of mince thin against a very hot surface in the first few seconds. A heavy, flat smash press gives even pressure and a patty that is thin all over.

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

Pepperoni pizza on a pizza steel

Pepperoni should curl into small crisp cups, and that takes a blazing hot pizza steel. A thin stainless steel peel makes it easy to launch the pizza onto the steel in one quick move.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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