I have this pan satisfied now than a year and am still. Although the non-stick effect decreases, but unlike Teflon-coated pans, the surface will be closed, even if they worked quite rough with the scourer side of Spülschwamms. Is on the manufacturing side of Gundel, that if you can be too hot fat that then set the combustion residues in the surface. I think that's in our case. It then needed just something fat to fry, but does not bother me. You have to watch a little more with temperature, z..B. Eggs to burn pretty quickly if the pan is too hot, especially as it heats up rather quickly. Here is an advantage of the pan, it is still not cleared, for an aluminum pan in the price range is excellent.
I had before that some aluminum Teflon pans (even from WMF) had and eventually are all crooked and the coating off you go.
