First, in general: My first cast iron skillet I have almost 20 years ago buy and they have since been treated as anything but care. It is Cast iron, which can from what! Everything settles to the bottom during frying, scrape easily with the metal trowel: delicious! Cutting in the pan: no Problem. And I brat in * everything *: meat and fish anyway (with cooking oil Preheat good, and then clean it and the food to first time 1-2 minutes do not move; most also splash on top), but also vegetables, and even pancakes slipping in it rum (always nice 'of butter on the film Pan holding). And the fuss because of "just no detergent!" is nonsense. Every now and then apply a thin coat after rinsing can not hurt. As I said, since almost 20 years is the thing in action, and I guess the next 20 years will not be a problem.
So now to the pan here: they got me as a little sister for my large pan risen. Processing super, absolutely flatground. A Star Deduction for two reasons: 1. In relation to my large frying pan is the here quite heavy; 2. The surface is unexpectedly rough. For cooking and Use Cleaning is not a problem, but the above-mentioned scraping Sediment (eg to sauces to make out of it) is probably a bit more difficult. I did not yet really tried.
