Showing posts with label Dansk. Show all posts
Showing posts with label Dansk. Show all posts
Dansk Kobenstyle Enamel Cookware has become a new infatuation for me these days. I had first admired my friend Ann's blue enamel baking pan for its simplicity of design, ease of use and beautiful form.
These early vintage pieces by Dansk International Designs have become modernist icons, finding their way into the collections of MOMA New York, The Louvre, and the Smithsonian Institute. Originally designed in the early 1960's, and in perpetual production until the 1980's.
The most clever design solution displayed in these items is the handle to the lid, which when hot can be simply lifted by inserting a spoon under the handle, where it rests snugly allowing you to safely open the hot dish with the utensil.
Dansk Kobenstyle Enamelware was originally manufactured by the Danish company Glud & Marstrand, but by 1966 had been transitioned to manufacture by a French supplier. The cookware is most often compared with French manufacturer Le Creuset, although lighter and more modern. The most sought by collectors are the Danish examples, exhibiting Dansk's original "Four Ducks" logo. The initials "IHQ" are the mark of Designer Jens Quistgaard.
These early vintage pieces by Dansk International Designs have become modernist icons, finding their way into the collections of MOMA New York, The Louvre, and the Smithsonian Institute. Originally designed in the early 1960's, and in perpetual production until the 1980's.
The most clever design solution displayed in these items is the handle to the lid, which when hot can be simply lifted by inserting a spoon under the handle, where it rests snugly allowing you to safely open the hot dish with the utensil.
Dansk Kobenstyle Enamelware was originally manufactured by the Danish company Glud & Marstrand, but by 1966 had been transitioned to manufacture by a French supplier. The cookware is most often compared with French manufacturer Le Creuset, although lighter and more modern. The most sought by collectors are the Danish examples, exhibiting Dansk's original "Four Ducks" logo. The initials "IHQ" are the mark of Designer Jens Quistgaard.
Jens Harald Quistgaard (April 23, 1919 – January 4, 2008) was the Danish Industrial Designer who with entrepreneur Ted Nierenberg founded Dansk International Designs. He is known for his imaginative use of functional materials like exotic woods, stainless steel, and enamelware.
Jens Quistgaard has been awarded for his designs by such credible organizations as the Lunning Prize in 1954 and won 6 prizes at the Milan Triennial.
To Clean Dansk Enamel Kobenstyle Cookware like new -
-Boil a large stock pot, large enough to submerge the piece of cookware to clean in boiling water.
-Add 3-5 Tablespoons of Baking Soda to the water and allow the cookware to sit submerged in the -boiling solution for 10 + minuets.
-Next, remove carefully from boiling pot and wash in hot soapy water and scour with a nylon (not metal) scouring sponge.
-Rub with white vinegar to restore finish to the enamel after the item has cooled.
Trust me, I have tried many things to clean Dansk Kobenstyle Cookware, and this handy trick from Dansk's website had my vintage pans looking like new quickly. Enjoy!
Jens Quistgaard has been awarded for his designs by such credible organizations as the Lunning Prize in 1954 and won 6 prizes at the Milan Triennial.
To Clean Dansk Enamel Kobenstyle Cookware like new -
-Boil a large stock pot, large enough to submerge the piece of cookware to clean in boiling water.
-Add 3-5 Tablespoons of Baking Soda to the water and allow the cookware to sit submerged in the -boiling solution for 10 + minuets.
-Next, remove carefully from boiling pot and wash in hot soapy water and scour with a nylon (not metal) scouring sponge.
-Rub with white vinegar to restore finish to the enamel after the item has cooled.
Trust me, I have tried many things to clean Dansk Kobenstyle Cookware, and this handy trick from Dansk's website had my vintage pans looking like new quickly. Enjoy!
~In a large mixing bowl, Combine:
(I used brown sugar) and stir until all dry goods dissolved.
~Let the mixture proof (yeast will develop foamy "head" like a beer. See photo following) for 10-15 minuets, or until head develops. While this is happening I prepare the herbs I intend to use in the bread. Chop finely and wash well before using.
~Sage is nice, I only use fresh grown herbs, because they taste so differently compared with dried packaged herbs.
~Rosemary is also great for adding to a bread to give it some flavor. I think it is imperative to grow your own though.
~ Be sure to wash your herbs, especially if you live adjacent to a steel mill.
~ Now that your yeast has proofed, add:
...incorporating ingredients slowly. You may need to adjust the recipe by adding or subtracting flour to achieve the perfect texture of the dough. It should be soft and mailable but not sticky when it is ready to knead...
~ Knead for 10 minuets, or one really good Kraftwerk tune... Put your back into it!
~When your dough is ready to let rise after kneading, it should look like this...
~ I like to roll some sliced garlic and herbs into the bread before I let it rise, this way, I do not have to do this later and loose the fluffy texture it gains when rising. Also, you can add some salt and spices here. I like Organic Pacific Sea Salt.
~Separate into loaf sizes and place in a well oiled baking dish (I use Olive Oil), Let sit covered with a dampened cloth for 1 hour. Keep away from cold drafts, and be sure to keep covered so no moisture is lost.
~With 10 minuets remaining for dough to rise, Preheat oven to 375 *
~Bake for 30 minuets, or until golden brown.
1 1/2 Package of active dry yeast, 2 cups of warm (NOT HOT) water, and 1/2 cup sugar,
(I used brown sugar) and stir until all dry goods dissolved.
~Let the mixture proof (yeast will develop foamy "head" like a beer. See photo following) for 10-15 minuets, or until head develops. While this is happening I prepare the herbs I intend to use in the bread. Chop finely and wash well before using.
~Sage is nice, I only use fresh grown herbs, because they taste so differently compared with dried packaged herbs.
~Rosemary is also great for adding to a bread to give it some flavor. I think it is imperative to grow your own though.
~ Be sure to wash your herbs, especially if you live adjacent to a steel mill.
~ Now that your yeast has proofed, add:
5 cups of flour, 1/4 cup of Olive Oil (optional), and 1 teaspoon sea salt and herbs,
...incorporating ingredients slowly. You may need to adjust the recipe by adding or subtracting flour to achieve the perfect texture of the dough. It should be soft and mailable but not sticky when it is ready to knead...
~ Knead for 10 minuets, or one really good Kraftwerk tune... Put your back into it!
~When your dough is ready to let rise after kneading, it should look like this...
~ I like to roll some sliced garlic and herbs into the bread before I let it rise, this way, I do not have to do this later and loose the fluffy texture it gains when rising. Also, you can add some salt and spices here. I like Organic Pacific Sea Salt.
~Separate into loaf sizes and place in a well oiled baking dish (I use Olive Oil), Let sit covered with a dampened cloth for 1 hour. Keep away from cold drafts, and be sure to keep covered so no moisture is lost.
~With 10 minuets remaining for dough to rise, Preheat oven to 375 *
~Bake for 30 minuets, or until golden brown.
Enjoy!!!! Also, its easier to loosen the loafs once the bread has cooled and set for a bit. I let them sit by the window to cool...
Loaf pans by Massimo Vignelli for Heller.
All photos © Douglas Cain 2010.
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