Carbon Steel Griddles

Kockums Jernverk’s griddles are made in Anderstorp from 4–6 mm carbon steel, depending on the model. The griddles are blasted and then seasoned with vegetable oils. This provides excellent cooking properties and a very good natural non stick effect. The griddle withstands high temperatures and distributes heat evenly and efficiently, making it ideal for frying and searing. It can be used on all types of heat sources, indoors on an induction hob or in the oven, as well as outdoors on a grill or over an open fire. The griddles also have practical handles for easy handling.

Over time, the original seasoning will be replaced by a new layer that gradually builds up as the griddle is used. In the beginning, you may need to use a little extra butter or oil to achieve a good cooking surface. The appearance of the griddle will change over time with use.

Care instructions:

• Kockums Jernverk’s griddle is pre seasoned and ready to use. Rinse it with warm water before first use and dry thoroughly. Never leave the griddle to air dry, as carbon steel can begin to rust.
• When using the griddle on an induction hob, place it over two cooking zones and use the same temperature on both. This reduces the risk of the griddle warping.
• Heat the griddle slowly with a little butter or rapeseed oil. Start at a low temperature and gradually increase the heat. Carbon steel conducts heat very efficiently, so you rarely need to use the highest temperatures.
• All types of kitchen utensils can be used on the griddle, including metal utensils.
• Allow the griddle to cool before cleaning. Never pour cold water onto a hot griddle, as the sudden change in temperature may cause it to warp.
• Never leave the griddle to soak. Carbon steel can begin to rust when left in water.
• The handles become hot during use. Always use oven gloves, pot holders or handle covers for safe handling.
• The black seasoned surface will change over time and may develop reddish brown tones. This is completely natural and does not affect the performance of the griddle.

Cleaning:

• Clean the griddle with hot water and dry it thoroughly immediately afterwards, including the underside. Do not use washing up liquid and never clean the griddle in a dishwasher.
• After cleaning, apply a few drops of neutral cooking oil to the cooking surface. This helps protect the carbon steel and maintain the seasoned surface.
• Over time, the original seasoning will be replaced by a new layer that builds up as the griddle is used. This creates a natural non stick effect that improves with use.
• If food has burnt onto the surface or the griddle has developed rust spots, clean the surface with steel wool or a coarse sponge. If necessary, season the surface again after cleaning.
• Acidic ingredients such as lemon, vinegar and wine can affect the seasoned surface and may sometimes give food a metallic taste. The surface will usually recover through continued use, but the griddle can be seasoned again if necessary.
• To season the griddle again, heat it slowly until it begins to smoke lightly. Apply a thin layer of neutral cooking oil to the cooking surface using a cloth and cooking tweezers. Repeat the oiling and heating process until the surface is dark and well seasoned. Make sure there is good ventilation and never leave the griddle unattended during the process. The surface may become slightly uneven in colour during seasoning, which is completely normal. If the steel develops a distinct blue colour, lower the temperature.