Top quality, super quality and ingenious cooking results

As a resident of a large bedroom apartment equipped with 2 hotplates and 2 induction plates, all cooking equipment must be very practical.
I really like and I like all the little desire to wait long or wash away ever.
Also everything has to be functional.
Have now pots and pans from professional chef, Skeppshult, dust in use and thus experience and raw Bowls enameled cast iron.
Each specially designed for its use.
The cast iron cookware is very difficult Needless to say, this should be clear before buying any.
Also you have to learn to deal with this type of cooking preparation, it has quite a few quirks should everyone know.
For cleaning fanatic, it is not suitable, a certain patina, which attaches itself to the time, wanted and makes only the taste.

Plus points:

+ Size very good, above 20cm - bearing surface below 16cm, height 8cm, perfect size for 1 to 2 servings
+ Cast iron in very good quality
+ Flatground, nothing wobbles on the hotplate
+ Emalierung inside and out very well
+ Thanks to cast iron fry with low heat - high heat storage - all ingredients remain very long hot - less cooking time due to heat storage to the brim
+ 260 ° C Oven safe, also the metal knob on the lid
+ Allherd suitable, including for induction
+ Cast iron lid if you want NEN roast, goulash or make similar
+ Mini studs in the lid, thus the condensed water to the fried food, very good solution
+ Very heavy cast iron version and sees in a mustard yellow also very good

Conclusion:

# If one adheres to the cast iron dishes (also emaliertes) necessary steps there is nothing better
# Necessarily burn before the first benefit with oil, is finished in the user manual (also in Bowls enameled) for eternity
# Inflame only with medium heat, necessary so that it does not flake off because of Emalierung
# With low heat 1-2 fry, the cast iron holds the heat extremely
# Always oil the minimal, then nothing is burning and the cast iron can be better cleaned afterwards
# Always leave to cool and then clean only, either wipe, lightly burned briefly soak with warm water, then wipe and re-oil the minimnal
# Contrary to all claims is also a slight burn with oil at inside Bowls enameled cast iron needed is the owner's manual for dust
# Heat at Bowls enameled cast iron takes a little longer as raw cast iron eg Skeppshult
# Cooking process proceeds but still substantially faster than in conventional pots

absolute purchase Recommend