Finally table grilling and not table "cooking"

The cast iron plate makes a great job and has the part, unlike all competitors, I have seen so far (Tefal, Severin and similar / identical no-names at friends) finally really produces crust on meat. Juice stays inside and cooked as meat from the inside - as it should be really. The other popular Teflon devices I've invariably seen that the temperature has rather served to the meat juice leaking and the meat was then cooked like / simmered. If someone like - ok. But that's for me to cook or fry no table but grilling - and so I like meat in really only fricassee.
So: the temperature did not lack this equipment.
Likewise, it does not have the defect, the dissolving Teflon plastic. Since it is not a coating - so nothing goes out. Cast iron - in connection of oil / fat / butter, etc. - however, gives quite a nice metal flavor. Positive meant no polemic! That what you bruzzelnden of Mexican fajita pans, Chinese Tai-Pan-pans or the Le Creusset products (all also aware of cast iron - around the world ...) knows. Cast iron can - similar to charcoal - really help with the correct oil to taste something and do not interfere as Teflon at best.

What exactly is in this Raclette, I can not yet say the cast iron must be seasoned. The first impression is that this could be great.

Then something that is portrayed here as a disadvantage: the part can not be cleaned, is often written.
As lovers and cast iron pan-friend blurts out to me a "for heaven's sake!" Cast iron gets aged patina fry - and each time something darker ... and better! Since nothing ever is achieved with any Spülis and degreasers best. Some pans I have actually not paying attention and my wife has the Dinger "classically" washed. Looks clean - there never again shall be liable to Patina - tastes insipid as Teflon - dead pan! Cooks clean such elements in two ways: soak after use for a while in water and a sponge (absolutely no soap - even wrung out - really an extra sponge, can it also be a very expensive) rub until no meat / Russ etc going. more. Rubbing is not a problem for cast iron. Should not soak for days to the well: can corrode the unprotected iron already. If now even thicker Russ cakes are really not come off (which is usually the first few times the case - before a patina plated iron): burn down the next time you use. So: simply turn on the device, long before the visitors arrive, forking out the cast iron plate and just leave a little while idle. As a rule, char now remains completely that were not solvable. Allow to cool and tap the charred parts with a wooden spoon (Ch. Chopsticks, wooden spoon, Fleichwender ...). So to clean clear warm water and / or burning.
The discolouration - that already exist - are simply this and are not a sign of dirt, etc.
Cast iron is such a thing as a natural product in this sense.