As good as ever

Iron pans, simple, uncoated, durable, are simply unbeatable. Not only they are practically indestructible, they are infinitely hot and fry incomparably crispy. What a nobody believes they entwicken fast very good Antihafteinschaften. With a small spoon of butter to be fried eggs fry without sticking. That's never been able to in the stainless steel pan. I think, in this respect have coated pans no remarkable advantage. That the iron pans develop a fairly robust Patina and not just suck as a serving dish, do not bother me. The only downer on old cast iron plate stoves or ceramic hobs, the pan bottom is forgiven if not greatest caution be exercised - beautiful gradually heated, never push it over the edge of the plate ... I have certainly ruined two pans on my old stove quickly. The induction cooker but solves the problem. The magnetic field heats the socket also when the ground is no longer perfectly planar. Consistent contact with the ceramic hob is not necessary. I think even that still everything browns evenly. Yes, and on gas goes naturally always perfect.