Over time, a black, shiny surface ("patina") forms in the pan, the reliably - even with fried eggs and omelettes - prevents the attachments. And the better and more durable than any coated high-tech pan because neither scrape nor scraping the pan can harm. All that is asked be patient when searing, after a few minutes intense heat every fried food solves practically by itself from the ground.
Important: Never clean with soap, detergent or even in the machine. Simply wipe with a paper towel, for stubborn crusts with some warm water and a Spülschwämmchen, all evil be consumed but then times with an oil / salt mixture ....
I set the Turk on an induction hob an, unfortunately, it has - although fit - warped slightly, but does not detract from on the induction. In the near future the whole "Teflon stuff" is discarded and replaced with iron pans. Ordered they are already.
Who likes to cook, is a little bit familiar, before red-hot pans and splashing fat is not afraid is the right place!
