The eye pan made of black enamel is perfect for round and even fried eggs. With its four indentations at the bottom of the pan, it is ideal for one fried egg each. The iron core of the enamel ensures optimal and fast heat distribution, allowing the temperature to be quickly reduced – ideal for egg dishes that do not tolerate high temperatures. After frying, the pan is very easy to clean, even in the dishwasher. With proper use and care, it remains invulnerable. In addition to fried eggs, the eye pan is also perfect for Liwanzen, Dalken from yeast dough (baked goods) or mini pancakes. Therefore, the eye pan can also be aptly referred to as a Liwanzen pan, Dalken pan, or pancake pan. For frying eggs or batter dishes in the eye pan, it is advisable to use butter or oil but no high temperatures.