Wrought Iron pan, Stainless Steel, geriffelt, 28 cm

On a gas hob, on the large flame, this pan delivers unflinching almost brutal heat. Forged iron conducts heat even better than cast iron and unlike copper cookware easily sustains very high temperatures. The effect on meat or potatoes is that you can achieve a crispy outside without getting dry meat or soggy potatoes. The result is so good that one wonders why teflon pans are sold at all. After seasoning the pan, virtually nothing sticks in it. The difference to teflon is that this pan is absolutely scratch resistant even to stainless steel tools. In addition to the excellent frying results it delivers there is an honest simplicity about this solid iron pan that stands out from the modern pans with plastic handles and all that.One more word about seasoning: the procedure is explained very well in the leaflet that comes with the pan, but: it involves frying potato peels (or potato pieces) until they are really burnt black. That is nothing for the faint hearted or the overzealous fire alarm. You might consider doing this on a disposable barbecue outside to avoid the fire truck. :-)

This pan is awesome. A lump of metal, simple and functional. Apart from my fear of scratching the induction hob, I love using it.