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Skeppshult Roasting Pans
There are few areas where trends change as quickly as in the world of food and drink. A few years ago, pasta was the star of the recipe world, yesterday it was pulled pork, and today it's Buddha bowls. Cooking shows come and go, along with chefs, kitchen tools, ingredients, and cooking methods. Don't get us wrong, at Butch we don't reject trends. However, we don't feel the need to follow every movement. We focus on sustainable products, trusted brands, and also on hidden gems and newcomers whose philosophy and product quality align with our values.
A term that we often encounter is the much-cited "slow cooking". This means cooking or roasting at low temperatures while extending the cooking time. And yet, people act as if this method of preparation has just been invented. Folks, our grandmothers were already practicing "slow cooking" when they cooked us a proper goulash back in the day, without any pressure cookers or Thermomixes. The meat was first seared and then simmered for a long time. And it was no secret that it tasted even better when reheated the next day …
The Skeppshult roasting pans – especially the ones with cast iron lids – are made for recipes like these. Meat and/or vegetables, with enough liquid – all ingredients together in a roasting pan and into the oven – done. The meat becomes tender and juicy, the vegetables retain their flavor, and through the long cooking process, intense flavor nuances develop. There are plenty of international classics that prove this: a French national dish is “Coq au vin”, the famous rooster, not in a basket, but in wine. “Irish Stew” is a traditional stew from Irish cuisine, with the main ingredients being lamb and potatoes. And the “Peposo notturno” comes from Italy, loosely translated as “nighttime pepper pot”, and its origins supposedly date back to the fifteenth century. Nighttime because the (few, but high-quality) ingredients are slowly cooked in a roasting pan in the oven overnight and after a few hours, result in a dish of incredibly fantastic taste.
Such recipes are made for cooking for a larger number of people. Ideal for invitations, because once in the oven, the dish requires no further attention. You can focus on other things, and your roasting pan takes care of the food in the meantime.
Skeppshult roasting pans come in different sizes. Our XL versions here in the shop hold up to seven liters – that's a lot of content. But no matter what size you choose, they all share the high quality that Skeppshult is known for. The cast iron ensures even heat distribution in the roasting pan. The tight-fitting lid allows almost no heat or liquid to escape. The steam that is created during cooking collects on the inside of the lid, condenses, and drips back down – the food does not dry out, but remains juicy, even with longer cooking times. Skeppshult glass lids with cast iron handles are also suitable for the oven and can withstand temperatures up to a maximum of 230°C.
Instructions for use
Skeppshult roasting pans are already pre-seasoned with organic rapeseed oil in the factory. This finish makes all products ready for use. We recommend rinsing the item under warm water before first use to remove any dust that may be attached. Afterwards, the product must be allowed to dry thoroughly. Please note that oiled and not completely dry cast iron can leave stains on sensitive surfaces.
After use, clean your Skeppshult cookware only with warm water and a soft scrub brush or sponge. You can also wipe it down with a paper kitchen towel beforehand. Please allow it to dry thoroughly after rinsing. If you do not plan to use your roasting pan for an extended period of time, you can rub it with some oil. This will protect it from humidity.
As a general rule, cast iron should not be put in the dishwasher! And it is also not suitable for storing food. If you have any questions about how to use your cast iron cookware, please call us or send us an email. We at Butch are happy to help with advice and assistance, as we want you to enjoy your product for a long time.
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