Even from the first use of the food have not hooked. A few weeks later with a pace of one or two applications per day seasoning improves and the exceptional quality of cooking. Fish is a food that made me most afraid of slipping on the stove without any problem!
My advice is to thoroughly preheat the pan before putting (some) fat. Then sear your food but do not try to take off by force let the Maillard reaction be, and you will stir the pan they décrocheront alone!
A Mineral prefer to version B that does nothing more. And also prefer that cold tail with stainless version: it does not heat by prolonged use and the handling is much better.
