I have burned them, until potato skins and salt, but that has not yet passed, then two more times with rapeseed oil. (Best done in the open air)
You just have to say clearly that the necessary patina develops only over time. This is simply in the nature of things.
But now the pan is as far as I adhere as good as anything can fry without something. Fried potatoes are crisp and brown, flesh is crisp on the outside and juicy on the inside. I can even 3 separate fried eggs fry without the egg white here converges. This is simply due to the perfect thermal conduction of the pan. I did so simply never experienced. Egg open, add to the pan, the egg white on the edge curdled at the same moment in which I gave it to the pan. It was done in a short time completed at a relatively low heat and what was remarkable: the egg could be solved with a wooden spatula superlight from pan bottom and was among very very lightly browned. No trace of burning !!!
Note on maintenance (As can be read everywhere):
After use under hot water with a cup brush without detergent, rinse and brush, dry with paper towels. After 2 drops of olive oil to the pan and with paper towels, rub the entire pan (olive oil because this on the pan will not go rancid when they should not be for an extended period). Then the pan can be stored. Directly before the next use I wipe them only briefly with kitchen paper and finish it is.
Excellent quality for a really good price, this pan you forever. Therefore, would also be a multiple of this price is justified when you consider what you have to pay for high-tech coated pans which are then but no eternity has because the coating ultimately in pleasure dissolves (you have this then just in the food). With a good iron pan, the coating is formed at each roasting again, making it way better and healthier for me.
All in all I can recommend the pans from De Buyer unlimited!
