Carbon steel is a popular material in kitchenware due to its excellent properties. It is durable, resistant to scratches and can heat up quickly and evenly. Although it is most known in France, it is rapidly becoming more and more popular worldwide due to its qualities and versatility, both in the home and in professional kitchens.
To expand the use of carbon steel in cookware, we have decided to take it further to another important part of the kitchen, namely the griddle.
Experience the craftsmanship behind the griddle:
A little heads-up: this video is in Danish. If you'd still like to follow along, simply turn on automatic translation in your language of choice – and enjoy!
Griddle in Carbon Steel
Griddles can typically be made from a range of different materials, but they are often associated with cast iron.
However, we have chosen to make our griddle from carbon steel, as it provides superior heat conduction and the ability to achieve high temperatures.
Carbon steel also provides much better temperature control than cast iron, as it does not take long to heat up or cool down.
Carbon steel thus combines cast iron's heat retention with stainless steel's ability to switch between different temperatures easily, without risk of burning food.
This makes our carbon steel griddle the perfect blend of both. Furthermore, the iron content in carbon steel also makes it possible to use our griddle on an induction cooktop.
Produced in Sweden with more than 100 Years of Craftsmanship Tradition
Our griddle is manufactured in Sweden in collaboration with a company that has more than 100 years of tradition in the production of steel kitchen tools.
The production itself takes place by Swedish carbon steel being pressed into the shape of the griddle, after which the edges and handle of the plate are bent to achieve the unique design.
Once the shape is in place, the griddle is washed and then sandblasted both to achieve a beautiful surface - and to prepare it for the next step in production. Oil seasoning.
A unique blend of vegetable oils is sprayed onto the sandblasted surface and seasoned at approximately 350 degrees for approximately 1 minute.
The surface becomes completely dark - and the burnt oil polymerises, which creates a unique natural "nonstick" effect. Free from chemicals.
It is a proud craftsmanship, good materials and a process with many manual steps, which ultimately makes our carbon steel griddle a fantastic choice for anyone looking for a durable and versatile griddle with excellent heat distribution and temperature control.
Angled Sides
When cooking on a traditional griddle, it is often a problem that fat is close to the heat source, especially when cooking over an open flame. Of course, you want to avoid starting a grease fire at home, and therefore our griddle has angled sides, just like you know from a frying pan.
This way you can still have maximum heat contact, but the sides hold the fat so it does not spill out. In fact, the plate can hold more than a litre of liquid.
The sides are bent up to prevent anything from spilling out. In addition to catching the fat, the angled sides also make it possible to boil a small amount of water on the surface of the griddle. This makes it possible to clean the griddle easily if something should burn on.
Raised Handles
Many griddles have flat handles that are at the same level as the sides, and these easily become hot and are both cumbersome and dangerous to lift. We have solved this on our griddle by raising the handle on both sides. Although it is almost as heavy as its brother in cast iron, these handles make our griddle easier to lift and safer to handle.
