... If we had known this earlier ...

... Many a steak would have tasted better, because there are indeed worlds apart !!! People, it is certainly a little more effort required, an afterimage of the pan is really not tasty and takes (and stinks) time, but is survived you get the tastiest juiciest steak (obviously not just that) - it's like it should be, quasi as one has never managed to date and you will too often reminds us of the moments in the Steakhouse, as you always wondered how there probably make ...
We strongly recommend on baking pan with grease or with potatoes still with patience to save, fat = coconut oil, went fine, potatoes = raw, verkneift you the dishes - it stinks less when normal raw potato slices are fried, patience = about 45 minutes to 1 h with all the trappings.
Meanwhile, we have made not only steaks but also CRUNCHY fried potatoes and schnitzel and Omelette in pan, our potatoes have actually always liked us, but somehow are now become crispy.
CONCLUSION: PAN BUY, BUY, BUY - you will not regret it for sure, as I said, if we had known this ever before ... but rather late than never ... :-)