Light frying pan. Hard coating but always with the condition that it is used on medium heat. 6-7 out of 9 levels on the stove. Under no circumstances should metal handles etc. be used, and ideally use minimal amount of oil. Cleaning is easy but never with wire or the hard side of sponges. After 2 years, wear is now visible in the center of the pan from use (sometimes incorrect use has occurred). Also, the handle has been loose since the first month, even though the screw appears tight, something that you can find in a solidly constructed pan for 10€ or 30€ (professional) more. Now, with the same amount of money or even 20€ more, you can get equivalent quality and a better French professional pan that is oven and dishwasher safe.

User of fissler frying pans for decades with good experience. This particular pan, after only two uses, showed distortions on its surface, meaning discolored spots and a rougher texture. Not wanting to believe that I wasted my money, I tried lightly scraping the problematic areas with a metallic tool in case it was burnt fat, and then the coating peeled off. Disappointment with fissler and the many euros I spent.