This pan should according to various non-stick frying pans, which had undergone our budget already, even be a pan that should last longer than two to three years. So far we had, despite compliance with all safety precautions always managed to get the coating for a time so thin that all fried food firmly stuck to the bottom of the pan. The choice fell on WMF, supposedly so a brand that stands for quality. The coating should be capable of withstanding high temperatures, because I suspected that our previous pans had so early given up the ghost. The first impression after delivery of the pan was also promising: You looked good, was well in hand and the coating was smooth and shiny. After the first "move" in the operating instructions it was also soon used and at the beginning the result was quite the way I had imagined. Nothing stuck, although I used only a little fat, the pan roasted properly and was easy to clean. But then came the day when I anbriet pineapple rings from a can into butter. During the subsequent cleaning, I noticed that the dark coating was turned light at the points where the pineapple rings were located. I was wondering though about it but thought nothing of it further. However, it did not remain unfortunately in the discoloration. In the subsequent Bratversuchen showed that the coating increasingly lost its non-stick effect. Sometime finally stuck everything fixed instantly, no matter how much fat I used for frying. After cleaning the pan looked every time again pointed out, apart from the slight discoloration times, only they no longer worked up. I still hope that it has perhaps been a "mon production", but my confidence in the quality of WMF has suffered in any case, thanks to this experience.
