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Skeppshult Pans
Skeppshult offers cast iron pans in various sizes and designs, suitable for all requirements of national and international cuisine.
In addition to the all-rounder frying pans, there is a variety of grill pans, fish pans, gourmet pans, woks, serving pans with and without lids, egg pans, pancake pans, crepe pans, waffle irons, grills, and frying plates.
Skeppshult pans are available with different handle variations:
Skeppshult Traditional – with sturdy beech wood handle.
Skeppshult Walnut – with elegant walnut wood handle.
Skeppshult Professional – with heat-resistant, oven-safe stainless steel handle.
Skeppshult Original – completely made of cast iron.
Skeppshult Järn – completely made of cast iron.
Skeppshult Noir – with black anodized aluminum handle.
Skeppshult Lift – with foldable silicone handle.
Which pan is suitable for what?
A cast iron pan with a flat or low edge is the classic frying pan for quick-cooking dishes such as steak, fish fillet or omelette. Pans with a high edge are suitable for vegetables, mushroom dishes, fried potatoes - whenever a lot of volume needs to be stirred and turned in the pan. The Skeppshult pancake pan is rather intended for pancakes, the smaller but thicker version of the pancake. Tip: This pan is also great for preparing fried eggs. Crêpe pans have an extremely low edge and are ideal for the thin French version of the pancake.
Please don't skimp on cooking oil
Skeppshult cast iron pans are factory-seasoned with organic rapeseed oil, which gives the products a natural non-stick coating. However, this doesn't mean that you can cook with little or no oil, as you might with Teflon pans. When cooking with a cast iron pan, it's important to use enough cooking oil or fat - preferably a high-heat variety like clarified butter or coconut oil.
Important to know: Skeppshult cast iron pans take longer to heat up than conventional pans due to their material thickness. So be patient and wait. And then remember: don't turn the food too early. Don't worry, sticking at the beginning of the cooking process is normal. Don't force meat or fish off the bottom of the pan - it will release on its own once it has reached the temperature of the pan. Assuming you haven't skimped on the oil.
Speaking of oil: While we at Butch recommend using high-heat cooking oils, that doesn't mean you have to cook and fry with cast iron at the highest temperatures. On the contrary! (Except for steaks …) Many dishes are better cooked with cast iron cookware at medium or even low temperatures. Although the cooking time may be longer, many foods develop a finer taste this way, and heat-sensitive nutrients are preserved.
You'll see - it does take a little practice to handle cast iron pans properly. But rest assured, the effort is worth it, because the cooking results will amaze you. Crispy fried potatoes, perfectly cooked steaks, crunchy vegetables - Swedish cast iron makes it possible...
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