This cast frying pan so much that the other now as rum hang :)
At this pan depends on the beginning of nothing, a wonderful exterior crust and tender meat inside. I speak now of Cutlet, Chop, meatballs etc. Bratkartoffel awesome!
The pan has two drawbacks.
First, you have real weight. Time swing short of the wrist, you can forget. Rustic tool as metal spatula and meat fork are announced. Since you can have fun ;-)
Second: Such pans need oil or other fats. And not only thin covers the ground, but plentiful. But then really nothing burns or it remains something hanging.
My induction field for 28mm (!) Pans has 12 steps and I heat the pan at level 8 at right temperature before. Inserting fried food and it immediately bruzelt wonderful going on. Times turned and finished 2-3. Not a crumb stuck!
That is cooking at its best as to grandma's day, and you should take your time. For the "cooking" and the "clean". Not for people who live longer to cook than canned properly and have time for everything, but not for cooking it!
Clean only with hot water, a soft nylon brush and a lint-free cloth (the pan is inside rough) dry and finished the pan for the next use.
Less suitable for delicate female hands by the weight, except the man flushed afterwards :)
I myself have a rectangular pan from the same manufacturer, just do not fit the induction field to do so. A circular pan is there definitely better.
MfG
