In virtually all respects superior ...

What you expect from a frying pan?
She should:
* Pass on the heat of the hearth as directly as possible
* Ensure a good heat distribution
* Not on fried food festbacken (frying)
* Easy to use, and universally be (practicality)
* Be priced low and are made to last (cost-effectiveness)

An iron pan meets all these criteria in perfection.
In my experience, it does not matter if you with this free-form, hot- and hand-forged luxury model works, or with any other. I now own 3 pans in different designs and brands, and the differences are so small that they could be imagined. I find this model simply the prettiest. Try it with a cheap model, whether it is what they. Iron pans are for a rustic cooking and you have to like.

The heat transfer and distribution is improved by the higher thermal conductivity than stainless steel material. I did not know this performance before buying the first iron pan. The forming patina layer in the pan makes the time for ever-improving anti-adhesion properties that need not fear comparison with a new Teflon pan to shy away from. Whatever they want to fry: An iron pan is suitable.

The pans, it is not care less whether they are with ceramic, iron plates, gas, induction or wood fire, charcoal or 'what-so-ever' heated. The absolute hit the pans on gas and induction (tested!), But also in all other applications they are far superior to the competition (almost all tested result is always the same). The slight unevenness in the floor are practically irrelevant.

As a final point: Iron Pans are indestructible! Think about how many Teflon pans they have bought in recent years and thrown in the trash, because the coating flaked off. With me there were 4 pieces in 5 years. This will never happen to them with an increasingly iron pan lightly oiled. You can probably inherited :) This also puts the price of the most expensive iron pan.

Now for the small droplets Vermouth: (. So small, they change to the smooth 5 stars nothing if there were 6 stars, I would give 6)
* The Einbraten: (should be known, but the completeness sake)
The Einbraten is a mess! Much oil, salt, potato slices (shells doing well) and then char MUST all. Where there is no smoke, there is also no patina forms. Make the open air, and protect the environment from fire and splashes of fat. If the pan contents starts to burn, it's hot enough. Cover to remove short, and on we go. If everything is completely charred in the pan, was enough. AFTER Rinse cooling (!!!) with water and scrape out any excess stuff. They do 1-2 laps, then they can work with the pan in the kitchen.

* Development of frying:
The non-stick properties are formed only gradually. This pan is getting better through use. Do not expect that they can losschütteln an egg after the first Einbraten. After a few weeks does it, and the way is the goal!

* Cleaning: (for me not a disadvantage, but it might be for other people.)
Not necessarily suitable for the cleanliness-apostles. Rule Maintenance consists only of wiping with paper towels. Adhesions can be easily removed in the hot state with some clear water and a scraper. Detergent is absolutely taboo, because it destroys the patina layer, and the Einbraten starts all over again. Can really destroy nothing. Hygienic is harmless to anything harmful survived the temperatures during roasting.
Supplement for a good year use: I got the pan now several times briefly rinsed with detergent, and it really does not hurt, as long as one does not destroy the whole patina. By wipe short, turn and clean the floor, drain and finish. Thereafter, however, should be lightly oiled, otherwise rust kanns, and harms the non-stick properties longer than purging.

* Weight:
Iron is heavy. But hey, it will taste them as well with an iron pan, as some training can not hurt.