The perfect cup

I do not know how much money I have for coated pans of all kinds in my life spent.
After almost 40 years that's a tidy sum.
So why not be ordered back to the roots and this archaic pan.
Once the package arrived, was only once hip scrub. The protective layer to protect the pan before bearing rust, must come down first.
Here (must) we must ascend calm rough guns. Steel wool, or Ata Akopatz are the drugs of choice.
This is the first and last time that the pan is in contact with detergents.

In the meantime I got my grill fueled a real hellfire.
Branding should really take place in the open air, that's not for the apartment.
A ginger tuber, a bunch of spring onions and a few potatoes cut into small pieces and some hocherhitzbares fat (Palmin, groundnut oil, etc.) and keep ready salt.

The pan is then heated dry until it has started all blue.
Then the fat is in the pan, it takes only seconds to smoking and the remaining ingredients are added.
A handful of salt and now about fry at maximum temperature and constant turn around and re-distribute the ingredients for half an hour. Baking is complete when only a black oily goop in the pan back and is pushed in.
You should now have on the inside a Duch consistently dark brown to black layer.
Now take the pan from the heat, allow to cool and dispose of the contents. The remains simply wipe with a paper towel, help out if necessary with a brush and hot water.
But bring henceforth NEVER more with Spüli or other Reiniungsmitteln in contact, let alone put it in the dishwasher.
If the times but happen the pan must be re-branded.
After cleaning with paper towel or water, the pan must be rubbed with an oil of your choice inside and outside well dried and easily.
This prevents rust in not in use.

By branding I now have a non-stick coating in the pan that beats any coating of space technology. I have tried everything possible to get something hopeless in the pan for burning. Everything slipped out light and fluffy again.
Even sweetened condensed milk I could not move to cake.

Omelettes, scrambled eggs, fried eggs meatballs, steaks and of course potatoes succeed just perfect. Who has ever tried to fry noodles know that come here also coated pans to their limits. Not so this simple steel pan. The best thing you can fry with very little fat.

My coated pans fly now without exception all in the garbage and I set up this steel pans around. There is simply nothing better.