skeppshult salt dispenser, walnut lid

$62.00
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SKP0075
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Skeppshult have made their cast iron cookware by hand according to ancient methods and traditions since 1906
Skeppshult have made their cast iron cookware by hand according to ancient methods and traditions since 1906 .Made with only naturally pure ingredients, Skeppshult’s cast iron is an environmentally friendly and healthy alternative to today’s plastic-coated aluminium pans.

“To own a Skeppshult products and pass it down from generation to generation since 1906”

Skeppshult // Skeppshult have made their products by hand since 1906 according to ancient methods and traditions. They are the only remaining foundry in Scandinavia which produces cookware in cast iron.

FROM RAW IRON TO CAST IRON COOKWARE Today’s

society moves at a fast pace; products become obsolete within a year and many are mass-produced, usually in the Far East. Skeppshult is based on a different premise; they have made their products by hand since 1906 according to ancient methods and traditions.

IT ALL STARTS WITH RAW IRON HEATED TO 1500 DEGREES

Together with other metals in carefully controlled amounts in Skeppshult induction furnaces. This process creates the glowing cast iron, the foundation for our products. They care about our environment, and Skeppshult uses only electricity from wind and hydropower.

THE CASTING MASTER POURS THE IRON BY HAND

Casting the molten iron requires special moulds that can withstand extreme temperatures. Metal tools such as those used in casting aluminium and other materials would not withstand molten cast iron and therefore we use sand moulds that have been compressed under several tons of pressure. The composition of the sand is very important and something we put a lot of time into.

With 100 years of experience they have found the right composition that can both hold the hot cast iron and provide the right structure in the cast metal. Two halves of the sand moulds are pressed together, which creates a cavity for the molten cast iron.

The casting master pours the iron by hand; it takes experience and precision for the castings to meet the requirements at Skeppshult.

WHEN THE CAST IRON HAS COOLED DOWN, THE MOULD HALVES ARE SEPARATED

And the first results of the process can be seen. A sand mould can be used only once and therefore each product is unique, no two are exactly alike. The sand is recycled and used for another sand mould.

GRINDING, BOTTOM TURNING & BLASTING

To produce the proper structure before the cast iron is seasoned with rapeseed oil from Osterlen. Treating with oil both protects the cast iron from external damage and gives the cast iron its natural non-stick property.

THE LAST STEP IS TO SCREW ON THE HANDLES – THEN THEY ARE READY TO BE DELIVERED

The foundry oversees the work done at each stage of casting to ensure that they live up to Skeppshult’s high quality standards. Products deemed substandard are sorted out and recycled into the next cast iron melt so they can become new products.

Made with only naturally pure ingredients, Skeppshult’s cast iron is an environmentally friendly and healthy alternative to today’s plastic-coated aluminium pans. Skeppshult’s cast iron can withstand very high temperatures; the bottoms of the pans are concave to compensate for metal expansion when heated and thus they do not become round when they are heated.

CARE

All products from Skeppshult are ready for immediate use. No pre-treatment is necessary. A quick rinse in hot water to get rid of possible dust is recommended. All of Skeppshult’s products intended for cooking are seasoned with canola oil from Österlen. This process gives the products their black color and a natural non-stick protection, free from unpleasant plastic gasses that can be found in some coated pans.

Always wash your Skeppshult pans and stew pots by hand with hot water and without dishsoap. Do not use the dishwasher. Dry directly after; drying on a hot stove is suggested.

For a thourough cleaning of the plan, cover the inside of the pan with course salt. Warm up the pan on high temperature for 1-2 minutes, then dump the salt out and dry out the pan with paper. The product will have a gray appearnce, which means that it is ready to be seasoned with canola oil.

Dry the product and apply a thin layer (a few drops) of canola oil

Set the product on high heat on the stove or in the oven (products with wood accents can not be placed in the oven)

After 10-15 minutes the oil will be burned in and the product is usable again

If food remnants burn onto the pan, it can be cleaned with steel wool, and then seasoned with oil again.

Can Skeppshult’s products be used on induction cooktops?

Yes, Skeppshult’s cast iron products are well suited for induction stoves. Induction cook tops work though magnetism, which heats up a magnetic substance, such as iron or stainless steel that is placed on the cook top. Skeppshult’s cast iron with thick, lathed and solid iron bottoms are superior to thinner pans that cannot take up and distribute heat as well as Skeppshult’s cast iron.

Why isn’t the underside of the pan flat?

A correctly formed base is a household good’s most important component. The best cooking results require even heat distribution. For safety reasons, the item must also stand sturdily on today’s flat, ceramic cooking surfaces. If the base is not concave at the cold state, it becomes rounded when heated and teeters on the stove, resulting in poor heat distribution and greater risk for accidents. The concave bottom allows smaller particles to gather in the base structure, though not as big as a grain of salt. One grain of salt dragged over a cook top can damage it. Skeppshult’s bases are tested by professional cooks and leading stove manufactures and meet all requirements.

What is induction?Induction means that a current is generated (induced) if a conductor is moved close to a magnetic field. For induction technology to work, the pan must be magnetic-- the more magnetic, the better. Skeppshult’s cast iron pans and stew pots are ideal for induction stoves and surfaces. Try it yourself and see how quickly it boils and how easy it is to control the temperature, compared with a plastic coated aluminum pan.

 
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