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Skeppshult Dutch Ovens
Few areas see as many trends as food and drink. A few years ago, pasta was the star of the recipe world; yesterday, pulled pork was the food insiders were raving about, and today it’s Buddha bowls. Cooking shows come and go, and with them chefs, kitchen tools, ingredients, and cooking methods. Don’t get us wrong: we at Butch aren’t against trends. But we don’t have to jump on every bandwagon, either. We focus on durable products, trusted brands, and lesser-known gems and newcomers, too, when their philosophy and the quality of their products align with our values.
One term we keep coming across is the much-quoted “slow cooking.” This means roasting or cooking at low temperatures while extending the cooking time. And people act as if this way of cooking has only just been invented. Folks, our grandmothers were already practicing “slow cooking” when they made us a proper goulash back in the day, without a pressure cooker or Thermomix in sight. The meat was seared first, then left to braise for a long time. And it was no secret that it tasted even better reheated the next day …
Skeppshult Dutch ovens – especially the versions with cast iron lids – are made for recipes like these. Meat and/or vegetables, plus plenty of liquid – put all the ingredients together in a Dutch oven and pop it in the oven – done. The meat becomes butter-tender and stays juicy, the vegetables retain their flavor, and the long braising time develops intense nuances of flavor. There are plenty of international classics to prove it: One of France's national dishes is “Coq au vin”, the well-known rooster, here not in a basket but in wine. “Irish Stew” is a traditional stew from Irish cuisine, with lamb and potatoes as its main ingredients. And “Peposo notturno” comes from Italy, loosely translates as “nighttime pepper pot,” and is said to date back to the fifteenth century. It's called nighttime because the ingredients – few in number but high in quality – are slowly braised overnight in a Dutch oven in the oven, producing a dish with a rich flavor after several hours.
Recipes like these are made for feeding a larger group of people. Great for entertaining, because once the dish is in the oven, it needs no further attention. You can focus on other things while your Dutch oven takes care of the food.
Skeppshult Dutch ovens come in different sizes. Our XL versions here in the shop hold up to seven liters – that's a whole lot of room. But whichever size you choose, they all share the high quality Skeppshult is known for. The cast iron ensures even heat distribution throughout the Dutch oven. The tight-fitting lid allows almost no heat or liquid to escape. The steam produced during cooking collects on the inside of the lid, condenses, and drips back down – the food doesn't dry out but stays juicy, even with longer cooking times. Skeppshult glass lids with cast iron handles are, of course, also oven-safe and can withstand temperatures up to a maximum of 230°C.
Instructions for Use
Skeppshult Dutch ovens are already seasoned at the factory with organic canola oil. This finish makes all products ready to use. We recommend rinsing the item under warm water before its first use to remove any dust that may be clinging to it. Afterward, the product must dry thoroughly. Please note that oiled cast iron that is not completely dry can leave stains on delicate surfaces.
After use, clean your Skeppshult cookware with warm water and a soft dish brush or sponge only. You can also wipe out any loose residue with a paper towel first. Please let it dry thoroughly after rinsing. If you won't be using your Dutch oven for an extended period, you can rub it with a little oil. This keeps it well protected against humidity.
As a general rule: Cast iron must not go in the dishwasher! It is also not suitable for storing food. If you have any questions about using and caring for your cast iron cookware, give us a call or send us an email. We at Butch are happy to offer advice and practical help because we want you to enjoy your product for a long time.
Frequently Asked Questions About Skeppshult Dutch Ovens
How do I properly care for my Skeppshult Dutch oven?
After cooking, rinse the Dutch oven with lukewarm water and remove food residue with a sponge. Skip the dish soap to preserve the natural layer of fat. And please: No dishwasher – cast iron really doesn't like it!
Why should I use a Skeppshult cast iron Dutch oven?
Cast iron retains heat very well and releases it evenly. This helps you achieve good results when searing and braising. The Dutch oven is also versatile – from the stovetop to the oven.
Can I bake bread in my Skeppshult Dutch oven?
Absolutely! The Dutch oven is very well suited for baking bread. Simply place the shaped dough in the preheated Dutch oven and bake. The result: crisp bread with a lovely crust.
What types of stovetops can I use the Skeppshult Dutch oven on?
The Dutch oven is suitable for all stovetop types, including induction. Thanks to its concave cast base, it sits securely and ensures even heat distribution.
How do I prevent food from burning in the Skeppshult Dutch oven?
Heat the Dutch oven thoroughly before frying and use fats that can withstand high temperatures, such as coconut oil or ghee. This creates a natural nonstick coating that prevents food from burning.
Do I need to season my Skeppshult Dutch oven before its first use?
No, that's not necessary. The Dutch oven is already seasoned with canola oil and can be used right away. Just give it a quick rinse with hot water, and you're ready to go!
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