Use the traditional cast iron dumpling pan from Skeppshult to make stovetop bakes. The pan is perfect for making Danish ‘Æbleskiver’ – spherical sweet buns, traditionally served with jam. The dumplings are similar to American popovers, and are made with a batter which is flipped once it has browned on one side and puffed up.
You can also use the pan to coddle eggs, or to make savoury parcels of toasted Parma ham wrapped around roast veg and mozzarella.
The pan’s 5mm thick base works on all hob types, including induction, and distributes heat quickly thanks to its precision milled concave bottom. You can also use it over an open fire, or in the oven. This pan is designed to last from generation to generation.
The dumpling pan measures 22cm across
Swedish company Skeppshult (pronounced hep-salt) has been making cast iron products by hand since 1906. The process starts with raw iron that is heated to a searing 1,500°C in the furnaces. The molten iron is then cast into special moulds, made from sand which can withstand the extreme temperatures.
Sand moulds can only be used once, and therefore each product is unique – no two items are exactly alike. Each sand mould is recycled and used for another product. Skeppshult seasons their cast iron with rapeseed oil (also called canola oil) from Osterlen to protect it from damage. This also gives the cast iron its natural non-stick properties.
Skeppshult’s cast iron is an environmentally friendly alternative to plastic-coated aluminium pans.
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