It's been more than a month since the Remoska arrived.
I have braised stuff, with shallots and wine, and then I stopped eating meat, so explored other things.
I have played with little parcels of foil, cooking vegetables in their own steam, made fish cakes, stuffed filo things, gratins, rosti, warmed pitta, roasted potato, or peppers, stuffed or otherwise, made clafoutis, tarte tatin, and more.
And I cooked some nice oeufs sur le plat.
So why have I not heard of any other acf people who own this pan?