I bought the largest one, 40 cm. The frying pan is incredible. The secret is that you should never, ever soak them. Cast iron is porous, and if moisture gets trapped, it will break into pieces, not to mention that it rusts. To clean them, we put them as they are on high heat (or in the oven), and when pyrolysis occurs on the residues of any food, we scrub with a wire brush and then wipe with a cloth, and finally, we coat with a little oil. There are videos on YouTube showing how to do seasoning. If you learn these utensils, you will be able to cook any food without it sticking. Because they have no coating, you can scratch them without fear; they won't get damaged. With this, you can make perfect chops, burgers, etc.

After three years of frequent use, it hasn't suffered any damage, it has an excellent non-stick coating, and food doesn't stick, of course with minimal oil. Guys, it's not Tefal, it's cast iron. Heavy, less non-stick obviously. The burnt bits come off easily if you boil a little water inside for a minute and then wash it lightly with a sponge. Be careful not to use cold water on the hot pan, it will warp. It needs a good wipe immediately, a pass with a little sunflower oil for protection and storage. I cook meats, bread, fish, and vegetables all perfectly and in a short time because the heat is distributed everywhere. It's worth the money.

It is a reliable cooking tool that you can mishandle as much as you want without having the slightest worry about any damage. The only negative (but expected) is its weight of about 4.5 kilograms, but the extra handle helps a lot for steady grip and movement, both inside and outside the fire.