Do You Wanna Dansk?
Design that improves the lives of others — that was the philosophy of the post-war Danish design movement. Whether furniture, artwork, or household goods, Denmark produced some of the most iconic pieces from the 1940s-1960s.
“Function and simplicity with a focus on design over decoration”
In the mid-century community, chances are you’ve come across Dansk products at some point in your journey. The company was founded by celebrated Danish sculptor and designer, Jens Quistgaard in 1954. They designed and produced a variety of iconic housewares including salt and pepper grinders, trays, cheeseboards, tea kettles, saucepans and more. Function and simplicity with a focus on design over decoration was a theme for the Dansk company, and that remains their approach today.
Over the years, I have acquired quite a few Dansk pieces, gradually building a small collection. As we get into the fall season, I find it’s an excellent time to put many of these items to use for maximum enjoyment.
“To keep the teak looking rich and shiny, I give the handles a good soak in mineral oil a few times each year.”
Taking Shape
This Fjord flatware set by Jens Quistgaard is a collection that took a few years to build. I originally stumbled upon a single fork at an antique faire in 2008. I didn’t know anything about its history or significance at the time, but I loved the sculptural shape, and the mix of teak and stainless steel, so I bought the lone utensil. “Dansk Designs” was embossed on the back, which sent me into my search for more. From there, I learned about the company, the designer, and the name of the flatware pattern. Over the course of a few years and avid scouting, I built 5-piece place settings with service for 12.
Bringing Back the Luster
Flatware of this type isn’t for everyone, particularly for everyday use. It requires hand washing because the teak handles cannot go into the dishwasher. However, that’s not to say they haven’t been put through the gauntlet prior to me acquiring them. Most of these pieces are from the mid-to-late ‘50s, so as you might imagine, the wood was pretty dry and faded when I found them. To keep the teak looking rich and shiny, I give the handles a good soak in mineral oil a few times each year. It’s an extra level of effort to maintain, but restoring the original beauty and vintage style make it all worthwhile.
Collection in Progress
I’ve been fortunate enough to find a few of the more rare pieces in my search including serving spoons, butter knives, gravy ladle, bottle opener, and carving fork and knife. The sleek shapes and enlarged scale of the carving set are particularly elegant, and have a very comfortable feel.
The rest of my Dansk pieces include a set of enamel nesting bowls, teak coasters, table linens, and enamel cookware. I find the dutch ovens to be especially clever in that the lid doubles as a trivet to protect surfaces when serving hot dishes. Absolute genius!
This assemblage definitely isn’t finished growing as there are many wonderful Dansk pieces to find and enjoy. Even in present times, I firmly believe the Danish design philosophy still rings true as these cherished products continue to improve the lives of those who use them.
Put your own Dansk cookware to work this fall by trying this seasonal take on Danish rice pudding (Risengrød). Enjoy!
Pumpkin Risengrød (Danish Rice Pudding)
Prep: 10 min. | Cook: 30 min. | Serves: 6
INGREDIENTS:
1 c. medium grain white rice
1/2 c. water
1/4 c. packed brown sugar*
1/2 tsp. salt
1/2 tsp ground vanilla bean
3 c. milk
*Note: Sugar may be omitted for a more traditional, less sweet version.
TOPPING:
Cinnamon sugar (3 tbs. sugar + 1 tsp. cinnamon mixed together)
Butter
DIRECTIONS:
Place rice, water, sugar, salt, and vanilla in large sauce pan on med-high heat. Bring to a boil, and cook for 1 minute, stirring constantly.
Slowly pour milk into saucepan. Bring to a boil, stirring constantly.
Reduce heat to low, and place lid on saucepan. Cook for 30 minutes, stirring occasionally to keep rice from sticking.
Remove from heat, and serve warm in custard dish. Top with pat of butter sprinkled with cinnamon sugar.
