- Cast iron gets the most out of an induction cooker. You need maximum iron magnetism to extract from an induction hotplate the optimum. In other words, cast iron, iron, wrought iron or enamel. Stainless steel works, but not optimal.
(PS: It is important only to the floor, not the side walls, the weight of the pan also does not matter.)
- As the handle has no wood sheathing, you can also use them for the campfire. Cast iron can withstand the temperature of a campfire.
- You can handle with iron utensils without fear in this pan that they defaced.
- The black color prevents the pan looks gümmelig after prolonged use. This problem you will have with normal iron pans namely.
- This model even has two Ausgussschnäbel left and right and an eyelet in the handle for hanging.
Disadvantages:
- As the handle has no wood sheathing, it will be so hot that you just can ran with a pot glove. How long that will take I have not tested.
- The bottom of the pan is not flat, but towards the center slightly curved upwards. First, fat accumulates around the edges, so that in the middle and you have to remain fat finger thick pouring. Second: For from hotplates not the maximum are extracted, as it is not given the maximum contact area.
Design error!
General noted:
- It is difficult. Difficult to clean in the washing up.
- If the ground is thick enough so as not to deform at higher temperatures, I have not tested.
Conclusion: For campfire and gas hotplate to consider otherwise.
