Skeppshult pans have a 25 year lifespan and get better with each use - care for your cast iron and hand your pans down from generation to generation.


When you use your pan for the first time, before cooking, rinse with warm water. Skeppshult pans do not need to washed with soap or detergent, as this can break down the natural non-stick coating. Carefully dry your pan and apply canola oil - grapeseed, vegetable or sunflower oils are a great alternative. Heat the oil and once hot, the cooking can begin. Skeppshult pans are so versatile, the even distribution of heat allows for perfect results when cooking fish, meat and vegetables. The pan needs to cool after cooking, then you can wash it with warm water. It is important to thoroughly dry your pan - the best way to do this is to gently heat the washed pan on the hob and wipe down the handle with an absorbent tea towel or dish cloth until no moisture is left.


To season a pan is to maintain the natural non-stick layer preserving the cast iron and creating the best base to cook upon. Take your dry pan and apply a small amount of canola, grapeseed, vegetable or sunflower oil. Spread the oil around the surface and edges of the pan with a dry tea towel or dish cloth to coat the cooking surface. Heat the pan on the hob on a medium heat for 10 - 15 minutes, the pan will smoke gently. Once the smoke settles, take the pan off the heat, allow to cool and your pan is seasoned.


When you have reached a point where you have used your pan multiple times and a warm water rinse just isn't cutting it, a deep clean is needed. Fill your pan with salt and make sure that the entire cooking surface is covered. The next step is to heat the pan over a medium heat for 2- 3 minutes, the pan will smoke, but this is the salt doing it's job. Rinse the pan with warm water and if required use a rough brush or scour, once the pan is fully rinsed and all remnants have gone, you will need to season your pan again following the steps above.


When cooking with Cast Iron, it is inevitable that at some point, you may encounter rust, but this is easy to rectify. Start by cleaning the pan thoroughly with steel wool or a scour and then rinse with warm water, as always, there is no need for soap or detergent. Dry the pan thoroughly and it is time to season the pan again, you may find that you require a little more oil than normal, but by following the seasoning guide above, your pan with be good as new and ready to use once again. 


When we say made to last, we really mean it. Skeppshult pans are made to withstand the highest temperatures with no warping or cracking. They are scratch resistant; metal, wood or plastic, any utensil can be used on the pans surface and when we say they are sturdy, they can really take a beating. If cared for properly, your Skeppshult pan can be passed from generation to generation, cooking through the ages as a kitchen staple for many years to come.

Skeppshult Gill13 10 23 Matt Austin 35
Skeppshult Gill13 10 23 Matt Austin 189