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Digression:
According to previous pans with "normal" non-stick coating (including very expensive Markenxemplare of wool or Ballarini) I wanted to try something new, because even the 100 pan of wool, despite wood and silicone utensils and loving use after 2 years at the end. Non scratch, but large areas and even replace the entire floor coating has occurred thus had to be something new.
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I have chosen the Ballarini, since I already have other pans of this brand (professional series 20 cm and 2x26cm) and am very happy with it. But now this chic white coat should get their chance, the idea was: stronger / harder and smoother coating -> reduced attack surface (durable) and I was a bit puzzled why the professional series will not have this coating :) and still hoped Best.
So there you go pan pretreat as described with hochendem water and wipe with oil. After a little cleaning it purely the fat and frying pan ... "actually look at the deliquescence" ... (the little) fat is distributed in any way (pan is too smooth). Well, then good goals, meat / beef steak (placed directly on the fat droplets and hear / see what happens ... you can hear almost nothing, not accustomed sizzle that indicates that there is one flesh in the pan or heated. After a few minutes anyway times resorted to tweezers and turned the meat ... (something had indeed happened to be) and lo and behold, the meat was on the bottom really brown (because of it flowed fat, the meat stuck somewhat, albeit " somehow different, so smooth and dry ". The same thing happened with shrimp, chicken and vegetables. Just everything was thrown into the pan, was more brown + drier than being sizzles. Unstable things like Spiegelein become a real challenge verging on impossible
Conclusion:
I personally do not like it. If I anbrate something, I want that one sees and hears what is happening in the pan. In this pan the meat is ready, but so really seared it is not. In addition, all bonded pretty, because the fat can not be really spread. 2 stars for my opinion. If someone wants to fry however try without fat this pan is well suited (better than the others) but that is also nothing for me. Property me back a 26cm Ballarini gehohlt even if this is keeping only 2-3 years, I have yet a perfect pan (and if this white coating keeps longer really I can not say well, they have only one day use)
PS: pan had 2 little quirks in the coating, but which did not affect the Bratergebniss. The professional series seems to have higher quality requirements
