Perfect! Better is not.

After I two decades to a high-quality, cast-iron from Rösle "endeavor" was, I had given up at some point. Regularly burned with salt or other tricks, nothing helped, constantly scheduled food and stubborn residues in the pan.
After some time, cast-iron abstinence I have allowed myself to Christmas the Skeppshult, and must say I am thrilled.
Burning with raw potatoes or other variations as they abound rumgeistern the Internet, I've saved me.
Oil in the pan and going. Ok ... the first potatoes miscarried. The potatoes were too soft or too wet and the pan probably not hot enough. After that I made smart on the website of the company and proceeded Seidem follows:
In the beginning take a little more oil. Stay calm if something firmly frying - it also roasts again loose. After using the cooling Stove questions and pour a little water. Leave while eating soft and then just brush out with a natural potato brush under running water. Then dry and lightly oil - finished.
After acidic foods - or at regular intervals: clean, fill with oil and ground covered overnight on the warm / hot furnace filters (the season offers at), or keep a time on the stove hot, then let stand overnight. The next day, with a paper towel, wipe, finished.
By this treatment, the pan is permanently so deep into the pores "oiled" that water beads up as a new non-stick pan.
Meanwhile, I have already baked crepes (pan previously wiped only with a few drops of oil on kitchen towel) and Tortillateig (without oil). Nothing comes in, nothing gets burnt. Meat is wonderfully crisp, vegetables and mushrooms get a nice dark color and a delicious flavor, fried potatoes are simple ne force.
Even turning works now, through the weight of the pan, it takes a slightly different technique and of course in accordance with practice.
More is not possible, full 5 stars for processing and function, and an additional star for this focal point in the kitchen.