For what type of preparation is this frying pan best suited? Does it stand up well to acidic sauces (tomatoes, milk, vinegar)? Is it better to gradually increase the heat without exceeding 2/3 of the maximum, or can you heat quickly over high heat without the risk of the contents sticking or burning immediately in the absence of a large amount of fat? What are the maintenance recommendations? Rather a non-abrasive sponge and mild detergent, or is the interior resistant even to steel wool (due to the absence of a non-stick coating)?