For more robust fried food, which is not so easy to burn (as meat or mushrooms) this pan has become our favorite and can be due to the uniform heat distribution nothing to be desired.
The problem is now after 4 months of testing still dishes that can easily burn. For example, potatoes do not succeed perfectly still, as they only dissolve the ground when a degree of browning has been reached, which is too much of a good thing for us. Of course, we have burned the pan according to description and strive to clean it only with water without detergent (which is not always possible).
Conclusion: A fine pan when frying the right in her. The hope of a universal pan that can withstand everything from steak to the omelette has not been confirmed until now.