Forget Teflon !!!

I am an enthusiastic amateur cook and love it with good kitchen appliances to work that keep long. How often have I been annoyed by coated pans. I tried some. After some time, you can always throw away the things unfortunately. Unfortunately, doing the more expensive with such great names as Nanodur no exception. That's why I switched to iron. Properly baked these pans usually better frying, as they exit the "space exploration" and keep it for a lifetime. If the patina is damaged, is simply burned again and the frying pan like new. I already have a Le Creuset cast iron skillet and a hot forged Turk. Both great pans and a lot more expensive than the de Buyer pans. Because I needed one more size, I wanted to try this pan again and am surprised and absolutely thrilled. To my mind the pan is even better than my other two iron pans. If it is burned properly, NOTHING adhere to! Fish not determined chops, a fried egg can be solved, as one wants from a non-stick pan. Absolutely perfect! Such pan must have a patina looks and accordingly no longer like this, as in the picture when it is burned. It is getting darker with time and is subsequently completely black. Absolutely harmless to health, but who thus has a beauty problem, every year is better to set a new coated ;-) great is the lyonaiser form pan with sloping (rounded) edges. To pan very nice.

Tip for burning: the Internet you get usually anywhere to do with oil, potato skins and salt. Does not need you here. In leaflets branding is described with oil and works fine. Just beware if you have the pan with too much oil too long at full level. This pan is so hot that the oil catches fire, if you're not careful. (A fire blanket is one anyway in every kitchen). For roux, the pan must get really hot. Best between rub with a rag soaked in oil paper towels the pan again and again thin and burning can (on windows and make fire alarms off!) 15 minute rich already. After each further Fry becomes darker and better.

When selecting the size it sure that here the outer dimension of the pan is meant by 28 cm. The bottom surface is 20.5 cm in this pan. Ok for 2 people usually. The next size is 32 with a bottom size of 23 cm. Slightly larger than the large heating surface in ceramic / induction (22cm) and therefore still ok because the pan should be no greater than the heating surface, as they could be forgiven through uneven heating. Wherein the cup is actually thick enough so that this does not happen as fast as it can happen fast times at the cheap cold forged models.