High quality – Timeless design – Unique colour spectrum – Scandinavian shape
How to care and handle Kockums products in the best way:
Here you find information about and how to use and care your products from Kockums Jernverk.
Our enamelled cookware consists of 100% natural raw material which makes them food safe. Enamelled steel is completely odourless, unlike other materials. This means that neither taste nor colour is transferred. The food keeps a clean flavour, both when cooking or storing in Kockums enamelled products. The enamel coating is highly durable and effectively resists dirt, stains and bacteria. Our enamelled kitchenware is the perfect material for optimal hygiene in the kitchen.
The design of the pot´s base and sides store the heat well and transfer it at the same time to the food that is cooked. Therefore, you can cook more gently on a lower temperature compared to other pots and thereby save energy. In addition, nutrient and healthy ingredients is better preserved, and the taste experience will be improved. Our enamelled steel is 100% nickel free and therefore recommended when cooking food to people with nickel allergy.
- Before first use, wash the kitchenware with warm water and mild detergent, rinse off and dry it with a kitchen towel.
- Do not heat up an empty pan. Heat it slowly with butter or oil. Start at a low temperature and increase. When the pan is hot you can lower the temperature.
- In case of overheating, remove the pan from the heat and let it slowly cool off.
- Never leave a pan unattended when using an induction hob that quickly heats the pan.
- Always use oven gloves or kettle holders when handling warm pots and pans.
- Never put the heated pan and lid under cold water, allow them to cool gradually to avoid thermal shocks and possible damages to the pan.
- Do not fill over 2/3 of its capacity for easier handling during cooking.
- To avoid scratches, we recommend tools made of silicon or wood, kitchen tools made of metal can damage the enamel.
- Avoid using sharp knives or other metal tools that might damage or scratch the enamel.
- Always let the pan cool off before rinsing or washing.
- When washing, use warm water and mild detergent, rinse off with clean water and dry it with a kitchen towel. Dishwasher may be used, but to keep the colour shine we recommend hand washing.
- Only use soft sponge or dish-brush to remove food burns. Hard tools or strong detergents can damage the surface.
- If you by mistake burn something in the pan, we recommend you fill the pan with water (after first letting the pan cool off) and leave for 10-15 minutes. Empty the water and pour in lemon juice or linseed oil-based soap and work the surface with a soft sponge to remove the remaining spots. Hard stains can be removed using baking soda: Mix baking soda and a few drops of water to a soft paste. Take a raw potato or a clean wine cork and process the stain with the baking soda paste.
Kockum's enamelled cookware work on all types of stoves, including induction and gas hobs.
Electric – Always choose a stove plate that meets the size of the product.
Gas – Adjust the flame and limit it to the bottom of the product.
Induction hob – Always wipe both surfaces before you place the pot on the cooking zone. To protect the surfaces, always lift the pot on and off the cooking zone. Never pull the pot on the hob, it may damage both the bottom of the product and the hob.
Please note: None of our enamelled products works for microwave oven.
Enamelled cast iron
Kockums Jernverks cast iron products are made of 100% recycled material that has been carefully controlled and analysed to achieve the best quality. Both the cast iron and enamel are completely free from cadmium and led which makes the product well suitable for cooking. Cast iron has a good, evenly and slowly heat distribution thanks to its natural heaviness. It distributes the heat effectively, therefore you can use the final heating for an energy-saving cooking. The black matt enamel is perfect for browning and easy to clean. The close-fitting lid has a drip function. The lid has a heat resistant oven safe knob up to 250°C. The casserole can also be used for baking. It is also usable for keeping things cooled.
Kockums Jernverk offers lifetime guarantee on the dutch oven. It covers production or material faults with the understanding that the product has been used in accordance with the instructions provided, and proof of purchase can be shown.
- Before first use, wash the casserole in warm water and mild dishwashing detergent. Rinse and dry carefully.
- Always lift the casserole on glass ceramic or induction hobs, otherwise the bottom of the casserole or the hob may be damaged.
- To achieve the best effect, choose a stove plate that fits the casserole size, you will then also avoid the sides and handles from getting overheated. The gas flame shall be adjusted to the bottom´s size and not flame along the sides.
- To get the best result when cooking or frying – heat up the casserole during 5-7 minutes on a lower temperature until it reaches middle high or high temperature. When warmed-up, the food can be cooked on a lower temperature.
- Never heat up the casserole on high temperature, if it gets overheated there is a risk the food will be burnt.
- Avoid boiling dry as the enamel may be permanently damaged.
- To protect the enamel from scratches we recommend kitchen tools made of silicon or wood. Metal utensils shall be used with care. Knives or other sharp tools shall not be used.
- The handles and lid are getting warm both on stoves and in ovens, therefore always use kitchen gloves.
- At regular intervals, check the lid´s knob and tighten if necessary.
- The casserole is not suitable for cooking without liquid or fat.
- Never rinse or put a warm casserole in cold water as the enamel may be damaged or crack because of thermal shock.
- Always let the casserole cool off before washing.
- Wash in warm water with mild detergent. After rinsing, dry the casserole with a kitchen towel.
- Food residues can be dissolved by filling the casserole with warm water and let stand for 15-20 minutes. Soft sponge or dish-brush may be used. Do not use any equipment made of metal or strong abrasive detergents as this may damage the enamel.
- We recommend manual dishwashing.
- Store the casserole in a dry environment.
The Dutch oven works on all kinds of stoves and ovens (except for microwave oven), including induction and gas hobs. It can also be used on the barbecue.
Carbon steel frying pan
The frying pan from Kockums Jernverk is produced in Anderstorp, Sweden and made of 3 mm carbon steel from the Swedish company SSAB (100% Swedish steel). Its weight is about 20% lighter compared to a cast iron pan.
The blasted steel surface has been pre-burnt with Swedish vegetable oils which provides the pan unique frying properties and an easy release effect. The frying pan withstands high temperatures and spreads the heat evenly and efficiently, which is perfect for frying and roasting. It works on all types of heat sources and can also be used in the oven up to 200°C. The black coated handle has an embossed Kockums Jernverk logo and a hole for hanging.
A carbon steel frying pan gets better the more you use it. At first, you may experience it as if what you are cooking gets stuck in the pan but leave the meat behind and it will release when it has a good frying surface. Over time, the original burn-in will be replaced by a new surface layer that builds up as the pan is used, this provides a natural non-stick finish. A little more butter / oil may be needed before you get to your own surface in the frying pan. The frying pan wants to be well taken care of, but if you do, you have a long-term friend in the kitchen
- The carbon steel frying pan from Kockums Jernverk is pre-seasoned when you buy it – just rinse and dry with kitchen paper – then it is ready to use.
- Heat the pan slowly with butter or oil. Start at a low temperature and increase, the heat will spread evenly over the pan. When the pan is warmed-up you can cook at a lower temperature.
- All types of kitchen tools can be used.
- Let the pan cool off before cleaning to avoid the risk of deformation. If you rinse a warm pan in cool water the pan may be damaged. Never leave a carbon steel frying pan to soak, after a few minutes it risks starting to rust.
- The handle of the frying pan is getting warm both on stove and in oven, therefore always use kitchen gloves.
- The black seasoned surface may get a reddish-brown tone; this is natural and is due to the carbon steel oxidizing during use.
- Clean only with hot water and dry thoroughly. Add a few drops of cooking oil and lubricate to a thin layer on the frying surface. Over time a new surface will be built up while using the pan and replace the original seasoning. This gives a natural non-stick finish. Detergent or dishwasher should never be used to clean a carbon steel frying pan.
- If you happen to burn food that sticks in the surface, clean with steel wool or similar sponge. After cleaning, season the pan again before next use.
- When boiling acidic liquids, such as lemon juice, wine sauces or vinegar-based sauces, the pan may need to be re-seasoned.
In case you need to re-season the frying pan: Place the frying pan on the stove and heat slowly until it starts to smoke a little. Apply a thin layer of neutral vegetable oil on the inside of the pan, using a cloth and a food tong. Monitor the process carefully. Good ventilation is recommended as it will smoke. Repeat the process until you have a black surface in the pan. Nuance differences can occur but are difficult to avoid. If the nuance turns blue you may need to lower the temperature.
Kockums Baking/Pizza steel is perfect for baking bread or pizza in the oven. The surface gets so hot in your oven that you bake pizza with a perfect, crispy crust in only minutes. It also works on induction hob, grill or over an open fire to fry, for example, smashed burgers and vegetables.
The Baking/Pizza steel from Kockums Jernverk is produced in Anderstorp, Sweden and made of 6 mm carbon steel from the Swedish company SSAB (100% Swedish steel). Steel absorbs, stores and transmits energy about 15-18 times more efficiently than a pizza stone or a ceramic stone. A pizza stone can crack but the Baking/Pizza steel will last forever. With 6 mm carbon steel, the Baking/Pizza steel reaches peak temperature fast and is easy to handle in the kitchen. The blasted steel surface has been pre-burnt with Swedish vegetable oils which provides the Baking/Pizza steel unique frying properties, and an easy release effect.
- The Baking/Pizza steel from Kockums Jernverk is pre-seasoned when you buy it – just rinse and dry with kitchen paper – then it is ready to use.
- The Baking/Pizza Steel should be placed high up in the oven on an oven rack. Place it 5-12 cm from the grill element but make sure the space is big enough for you to push in the pizza or bread without a problem. Preheat the Baking/Pizza steel for 40-60 minutes in the oven on maximum heat. It is perfectly fine to preheat it for even longer if you wish. If you do not use the grill function from the start, make sure to switch it on 20 minutes before you wish to start cooking in the oven.
- When you use the Baking/Pizza steel on a grill, gas stove or open fire, the heating time is about 10 minutes.
- The Baking/Pizza steel will get warm both on stove and in oven, therefore always use kitchen gloves.
- The black seasoned surface may get a reddish-brown tone; this is natural and is due to the carbon steel oxidizing during use. Over time the original surface will be replaced by a new layer that builds up as the steel is used. This gives a natural non-stick finish.
- After use with acidic ingredients the Baking/Pizza steel may have to be re-seasoned.
- Store the Baking/Pizza Steel in a dry place.
- Never leave a Baking/Pizza steel to soak, after a few minutes it risks starting to rust.
- Clean only with hot water and dry thoroughly. Apply a few drops of cooking oil and lubricate to a thin layer on the frying surface. Detergent or dishwasher should never be used to clean the Baking/Pizza steel.
When you bake pizza or smashes burgers in high temperature, excess flour, melted cheese, and sauce tend to burn to the steel. If this happens, you can use a bench scraper or spatula to get rid of the biggest chunks. Then use a sponge or nylon brush and hot water to clean it properly. If that is not enough, you can use steel wool. After this cleaning you may have to re-season the Baking/Pizza steel before next use.
How to re-season the Baking/Pizza steel
Before you re-season the steel, make sure it is clean and dry. You can season it in the oven or at the grill. During baking the steel will get darker, but this is natural. When you use, and especially when you are seasoning your Baking/Pizza steel, it will get a little darker every time.
Oven: Apply a thin, even, layer of neutral vegetable oil on the entire surface. Wipe off any access oil using a paper towel. Place the Baking/Pizza steel in a cold oven and heat it to 250°C. Leave it in the oven for one hour to create a protective surface on your steel.
Grill: Place the Baking/Pizza steel at the grill. Add a thin layer of neutral vegetable oil on the surface of the steel using a cloth and a food tong. Monitor the process carefully. Repeat the process until you have a black surface at the steel.Leave the Baking/Pizza steel in the oven or at the grill to cool completely before you take it out.
Wooden kitchen tools
For our enamelled products we recommend wooden kitchen tools to avoid scratches or damages in the enamel. Kockums wooden kitchen tools are made in Germany of European wood. The natural variation in the wood makes every product unique.
- Always wash your wooden utensils by hand and dry with a towel. Avoid soaking wooden utensils. For best durability, lubricate the utensils with cooking oil at regular intervals.
Our solid and stable cutting board is made in Sweden. Joined end pieces of Swedish pinewood gives each cutting board a unique pattern. The cutting board is delivered treated with paraffin oil.
- After use, wash the cutting board by hand with warm water and detergent. Then wipe dry with a towel or kitchen paper. The cutting boards is treated with paraffin oil and to maintain the properties of the cutting board it needs to be re-oiled regularly. Remember to oil the entire cutting board. When the wood is saturated, wipe off excess oil with a dry cloth or kitchen paper.