I am in my late 50's (cooking for a while, now) and have tried every cookware out there...cast iron, teflon, aluminum...Everything.  But I believe these are the best.  Part of my problem was I always cooked everything on high.  Start on med/low and move up to medium once the food is in the pan and everything so far has been fabulous.  For the eggs not to stick and just roll out of the pan, you have to be patient and let the white get almost all the way cooked and then using a spatula you can start to lift it from the pan.  It will work!  
I made dinner rolls the other day and baked them in the oven...they turned our beautifully browned and cooked evenly.   When I do need oil, for flavor, I only need a very small amount.  I did use to much the first couple of times and food came out very greasy, but I have figured out the right amount.  I am ordering another piece.