Convincing even for critical glances up now

So far I am satisfied. Fish is outside "perfect", crispy, the inside does. Through the "Thermospot" has ungefair a clue as to when the pan is hot enough. Still, this is of course only one ungefaire Directive. The pan saves well the heat, saving energy in turn.

Minced meat does not cake on, compared to pans, where already after 1 year, the surface is damaged, despite good care.

The handle of the pan was also a purchasing criterion. This fits comfortably in your hand. In addition, the pan base is slightly curved inward, this is a good sign. Thus, the pan bottom is when heated and there is no "negative camber".

Conclusion: For all Bratgüter who like baking in the pan is the perfect pan. Whether vegetable, Chinese food, fish, minced, fried eggs, crepes, etc. For meat (steak, roast), or fried potatoes, I recommend another pan to 400 ° C heatable ist.Zum example iron, or stainless steel pans.

Thus one longer takes pleasure in the pan, you should of course keep a few things:

- I always recommend Holzbesteck to use (even if the manufacturer for metal gives green light). This conserves better the surface and wood is a sustainable raw material.
- Pan let cool at first, then clean install if necessary with water and a drop of detergent. This prevents you a "bend" in front of the material.
- Use only a soft sponge, no hard scratchy "Topfbürste" or rough side of the sponge
Not become too hot pan -
Oil pan after use -

I'm curious how long the pan by holding the claims :-)