Why I have not yet bought earlier

Wrought-iron pans, I had already heard, but so far I was quite happy with my Teflon pans, finally even my beard and my potatoes steaks were really good.
The only thing a little while frying steaks or roast potatoes (or chicken or turkey steaks) bothered, they gave the ingredients in the pan ... then as long as possible the food to fry on one side, so that at least gets a little toasty aromas of the fried food, but after the first contact is formed at least in not quite as high-quality meat liquid in the pan and the remaining cooking time will be longer than steamed fried.

As the Wrought iron pan arrived, I have these "burned" to instructions and had thereby been afraid that my neighbors call the fire department because of the smoke development.
The burnt smell adheres also about 3 days in the kitchen - so you should buy the pan in the summer, so you can ventilate properly.

The first potatoes I made the mistake the temperature of the hot plate to provide too high and so this outer were almost burned while they were raw inside.
The first steak etc. not get me really, so a few tips for "newcomers"

Do not place the pan over the first 10 roasting at 100%.
After the fried food was placed into the pan not go straight ran with the spatula, as the fried food combines extreme with the pan - it was not until a crust has formed, you get the food to
more or less detached from the ladle bottom.
The genius of this Schmiedeeiserenen pans - after each use these pans are better - ie fried food adheres less and less.
For me, the pan is now 1/2 year in operation (approximately 50 missions) and it is now no longer adheres to the pan bottom.

For cleaning - as the previous speakers - only with clear water and a little salt (for hygienic reasons I wash my cup each).
Should clean After you take no butter to grease - I once made with the result that the rusted pan.
I also found that butter is to fry not as optimal as rapeseed oil, as ghee not tolerate such high heat.

If you want to get a butter flavor in the steaks, 1/2 teaspoon to use rapeseed oil fry, again briefly waving the last 10 seconds of a piece of butter in the pan and the steak from both sides in a frying pan.