Hetvagg Solid Steel Hot Plate by Hikki Of Sweden
A solid hotplate in 8mm carbon steel that fits the fireplace Lillhälla, or why not place the frying table over an open fire. Bake flatbread and prepare meals suitable for a smooth grill hob.
Sami have been baking gaahkoe (incandescent cake) over an open fire for a long, long time. A piece of dough is rolled out into a small flatbread that is baked on a hot stone slab. These ancient methods are still used, even though it is more common to bake the bread in a cast iron frying pan nowadays.
With our frying pan Hetvägg can you make use of proud traditions and discover the simplicity and joy of cooking and baking flatbread outdoor. You can build your own fireplace in the garden and adapt it to the bakepan with associated support legs.
The pan is made of carbon steel, a material as simple as it is smart. A raw steel completely without coatings or other oddities. Instead, over time, you build up the hob's unique patination through use.
Carbon steel is an appreciated material among chefs as it is very versatile, extremely durable, can be used with metal utensils and responds more quickly to heat than cast iron. Keep in mind that carbon steel needs to be used a few times to get a nice surface. We recommend that you fry the hob with a few thin layers of organic flaxseed oil to build up the unique patina and get a good start.
The thickness of the hotplate allows the heat to spread evenly over the entire surface while it also maintaining the heat for a long time. Place small pots on the side for warm-up while milling vegetables and other tasty stuff in the middle. The whole hotplate serves as a frying surface, but also as a large plate to use with saucepans and pans for cooking if you wish.
8mm carbon steel in the frying pan
3 mm carbon carbon steel in the legs
Width 58 cm
Support points for the legs in square 47 x 47 cm
Frying pan 14 kg
Support legs 1.2 kg
Support legs included
Hikki's Carbon Steel School (FAQ)
How do I fry the hob?
It's a simple process - start by first cleaning and rinsing the hob thoroughly. Make a small fire in Lillhälla and place the hob in its holder over the fire. Drizzle on about a tablespoon of organic flaxseed oil (available in most grocery stores), and spread a thin layer over the hob with a lint-free kitchen paper. Wipe off any excess. When the oil heats up, it starts to smoke a little after a while. This means that it begins to harden, creating a thin, almost glass-like film over the metal. The metal can also begin to change color from gray to a warm brown hue. Dip a piece of paper into the oil and spread another thin layer and let it harden. We recommend that you fry in three to five thin layers of oil before you start using the hob. Should the coating wear over time, you just fry it again.
How do I clean the hob?
When the hob has cooled down a bit, you can pour on some hot water and boil out the dirt. However, remember not to pour ice cold water on a really hot hob, then it can settle. Hot water is good enough, but if you still want to clean with detergent, we recommend that you take a drop in a sponge and work up a foam before scrubbing the hob, instead of dripping undiluted detergent directly on the metal. Then rinse the hob thoroughly and oil it.
Is there anything I can not fix it?
No, no danger, however, tomato dishes and other sour ingredients (wine, vinegar, lemon, etc.) may have a tendency to wear on the patination you have built up. But should that happen, you can easily improve it by frying it with a few layers of flaxseed oil again, as described above.
Wailing and misery, I have rust on my frying pan!
No danger, it is in the nature of the material and is completely harmless - just scrub it off, rinse the hob and oil it. Feel free to oil it after each use to reduce the risk of rust.