Because an equally large pan of Berndes well proven with conventional non-stick coating over almost five years, the coating, however, had suffered somewhat, I now chose this pan with ceramic coating. However, the promised in the description of regression of the production-related up-curvature of the pan bottom with heating did not occur. Liquid grease collected permanently at the outer edge, which inevitably, for example Wiener Schnitzel led to different degrees of browning of the material for frying. Fat frying is therefore associated with problems. After a complaint at the pan Berndes was exchanged. The vault was now considerably lower, but was also not this time when heated completely flat. It can probably not change and must be taken into account. With regard to the non-stick effect generally described in ceramic-coated pans, so this is only a loud Berndes with new pans (not intended) occurring positive side effect that wears off after prolonged use, and finally disappears completely. The advantage of the ceramic coating is the sole possible higher frying temperature, provided the frying fat or oil used begins not to smoke earlier. Thus, a Berndes ceramic pan is ideal for everything that needs to be fried crisp with enough fat and at high temperature, such. As fried potatoes or chips into "fat floating". Who gives a permanent non-stick property the advantage is better off with a conventional non-stick coating. Clean the ceramic coated pan really can be easy and in no time, if it has to be fast even with a paper towel. For a professional cleaning is recommended, however, hot water with a little detergent, too. The removable handle is highly advantageous and facilitates the retention significantly. In dine conditionally appropriate use and to avoid overheating without fried food - so when dry - can get a long service life at least equal to expected with the proven non-stick pans.
