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IKEA OUMBÄRLIG Stockpot with lid – Reviewed

SKU / Part / Article Number: 002.864.13

One of those buys that we do not regret. Used frequently, always appreciated and built to last a while. So read this ikea oumbärlig review if your not convinced.

IKEA Cookware, I feel, is largely underrated, generally well priced and performs as you would expect for a long time. For example I have a heavily used and abused large IKEA Sauté pan, approx 24cm, that I’ve had for several years and is my go to for steaks and starting roasts. This pan was also the same pan I roasted a 2.3KG beef fore rib for Christmas in, with perfect results! It takes heat incredibly well, you can get it ripping hot to make the most amazing crust on any steak (there’s an article there somewhere on steaks…)

The pan is so versatile and resilient even though I have certainly tried my best to harm it, including washing it in dishwashers, searing steaks, flambe, de-glazing it without using gentle utensils and even using it on a Weber Smokey Joe with white hot lumpwood! So surely the rest of the range is good?

Since moving in with the better half we have become accustomed to batch cooking, now this may sound boring or laborious but when you are trying to save for a house with a mahoosive professional kitchen (one dreams..) then you need to be frugal, but we refuse to suffer. So to get by we will make large batches for lunch at work or sides to reheat later in the coming weeks (ready to go from the freezer), think soups or our recipe for Braised Red Cabbage.

The stock pot will hold a heady 10 Litres of what ever you’d like whether or not its on the hob or directly in the oven. It is suitable for all types of cookers including induction and the base gives a good even heat across its width so it can also be used to brown meats prior to stewing without fault. As standard the OUMBÄRLIG stock pot comes with a lid with built in steam vent which I encourage its use as it requires so little energy to simmer with it in place. It’s simple to clean as its made from brushed stainless steel and has no crevices to hide dirt. It is also very good value and unlike some others can also go in the oven.

It is a bit of a bargain at £20 when comparing it to other brands especially with its availability being so high and easily obtainable from IKEA directly. We use it so often for soups, stews and batch cooks that it is now invaluable for saving money and making healthy work lunches.

A sturdy solid performer, 9/10.

Key Features & Specifications:

  • Height: 19 cm
  • Diameter: 30 cm
  • Volume: 10 l
  • Weight: 1.85 kg
  • Dishwasher-safe.
  • Suitable for use on induction hob.
  • Suitable for use on gas hob.
  • Suitable for use on glass ceramic hob.
  • Suitable for use on cast iron hob.
  • Oven-Safe.
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Magnificently Malty Malt Loaf

A British classic (actually Scottish… thanks to Mr Montgomerie!), Malt Loaf is a perfect pick-me-up for those in a rush or something indulgent with a cup of tea as a snack in the afternoon at your desk. This recipe will produce a loaf that is less chewy but more fruit laden than the supermarket variety but still packing a malty sweet punch. The dried fruit should be soaked in a strong black tea adding richness and a little mixed spice for background. Serve preferably with butter after being partially toasted, as the loaf holds a fair amount of moisture giving it the most amazing texture. Also enjoyable cold!

Personally I’d rather go for a larger loaf versus the usual 450 Gram loaf tin (small AKA 1lb loaf tin) as for convenience I will slice this larger loaf into 12 slices and then freeze for lunches (this also works out to around 220 calories a piece, not too bad for a mid afternoon snack I suppose!).

Ingredients List:

  • 2 Eggs, beaten.
  • 250G Plain Flour.
  • 85G Light brown sugar.
  • 1/2 Tsp mixed spice, you can omit this or even substitute with freshly grated nutmeg!
  • 175G Malt Extract.
  • 150ml Hot Black Tea.
  • 300G Dried fruit, sultanas work well.
  • 0.75 Tsp baking powder.
  • 0.5 Tsp Bicarbonate Of Soda.

Method:

  1. Pre-heat the oven to gas mark 2 (130C for fan assisted ovens), then grease and line a 900G (2lb) loaf tin. You can usually get away with lining the base only, with good non-stick coated tins.
  2. Brew and measure out your tea and combine with the dried fruit and mixed spice, let infuse for 10 minutes.
  3. Add the sugar, malt extract and eggs whilst mixing well. Add the flour as well as the bicarbonate of soda and baking powder, quickly stir before finally pouring into the loaf tin.
  4. Bake for around 1 hour, checking it around the 45 to 50 minute mark. Once cooked (using a skewer to check) let cool before removing from the tin. Serve the malt loaf sliced then toasted and buttered with a suitable cup of tea.