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Skeppshult Roaster
In hardly any other area are there as many trends as in food and drink. A few years ago, pasta was the star in the recipe sky, yesterday's trendy insider food was pulled pork, and today it's Buddha bowls. Cooking shows come and go, along with chefs, kitchen tools, ingredients, and preparation methods. Don't get us wrong, we at Butch don't reject trends. However, we don't have to follow every movement. We focus on sustainable products, on proven brands, and also on insider tips and newcomers if their philosophy and the quality of their products match our values.
A term that we keep encountering is the much-cited "slow cooking." It means cooking or roasting at low temperatures while extending the cooking time. And it's as if this method of preparation has just been invented. Folks, our grandmothers were already practicing "slow cooking" when they cooked a proper goulash for us back in the day, completely without pressure cookers and Thermomix. The meat was first seared and then simmered for a long time. And it was no secret that reheated the next day, it tasted even better …
The Skeppshult roasters – especially the versions with cast iron lids – are made for recipes of this kind. Meat and/or vegetables, along with enough liquid – all ingredients together in a roaster and into the oven – done. The meat becomes buttery soft and stays juicy, the vegetables retain their flavor, and through the long braising, intense flavor nuances develop. There are plenty of international classics that prove this: A French national dish is „Coq au vin“, the well-known rooster, here not in the basket, but in wine. „Irish Stew“ is a traditional stew of Irish cuisine, with the main ingredients being lamb and potatoes. And the „Peposo notturno“ comes from Italy, freely translated as „nighttime pepper pot“, and its origins allegedly date back to the fifteenth century. Nighttime because the (few but high-quality) ingredients are slowly braised in a roaster in the oven overnight, resulting in a dish of incredibly fantastic taste after a few hours.
Such recipes are perfect for cooking for a larger number of people. Ideal for invitations, because once the dish is in the oven, it requires no further attention. You can turn to other things, and your roaster takes care of the food in the meantime.
Skeppshult roasters are available in different sizes. Our XL variants here in the shop hold up to seven liters – that's quite a lot of content. But no matter which size you choose, they all share the high quality Skeppshult is known for. The cast iron ensures even heat distribution in the roaster. The tightly fitting lid allows almost no heat or liquid to escape. The steam generated during cooking collects on the inside of the lid, condenses, and drips back – the roast does not dry out but remains juicy, even with longer cooking times. Skeppshult glass lids with cast iron handles are, of course, also suitable for the oven and withstand temperatures up to a maximum of 230°C.
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