Overall, I now 9 iron pans (pressed, forged or cast iron) different makes and sizes in use. Because of its qualities the Pans de Buyer of one of my best. The first burn I made because of the smoke outdoors on a gasoline burner. Previously the protective wax removed with hot water, then heat about 2 mm hocherhitzbares oil into the pan and up to strong fumes. Oil spill, allow to cool and wipe pan with paper towels. That's it. Optimum results from the very beginning - whether fried, omelet, scrambled eggs or even blinis.
Convex bottom: Chance of minimal convex bottom of de Buyer pans is called a "bent" and denounced as a production error. The opposite is the case! Such soils are deliberate constructive and a sign of quality high-quality pots and pans. They are largely responsible for uniform frying results. On the Internet, this can be found enough evidence. Unfortunately Amazon does not allow the relevant links.
