So far we are quite satisfied with our frying pans. They work well for fried eggs and bacon. When we tried scrambled eggs using the technique we have been using for years we had problems with eggs sticking and leaving residue. We found that poring the egg mixture into the heated pan with hot oil allowed us to make an omelet without any sticking. Thus we are still learning how to use the pans successfully. Caramelizing vegetables like onions works quite well.

It would have been nice to have more detailed information on how to use the pans successfully for many different foods, but we are developing our own techniques.