I purchased this skillet several years ago, & it continues to serve me well! Still reminds me of my mother's & grandmother's old cast iron skillets--the way it heats up fast & holds heat so well--but at the same time, Xtrema is metal- & toxin-free! A winning combo! I start with medium heat (electric stove) & melt a tablespoon (or less) of coconut oil or real butter in it to coat it, then add egg(s) whole, or to scramble, or for small omelets, etc. If things get too hot, I simply turn heat to low or even "off", or I temporarily remove skillet from heat. If anything should stick a little, it's very easy to remove the residue if you just soak skillet a few minutes with hot water & a dash of baking soda and/or vinegar, then wash as usual. If needed, use dry baking soda on damp sponge to finish up. Cleans so much easier than cast iron or stainless, or any stove-top ceramics or glass I've ever tried. Perhaps that's due to what seems to be a harder/smoother/more durable glaze or finish on Xtrema, plus the inner cooking surface is nicely curved where sides meet bottom (no niches where residue would be hard to reach). Obviously, "non-stick" finishes like Teflon, etc., may sometimes clean up easier, but I do NOT wish to eat or breathe the potent toxins all those finishes release upon heating!! I gladly choose to spend an 10-15 seconds longer cleaning up, over short-changing the quality or length of my life. Therefore, I consider this skillet (along with other Xtrema favorites) as one of "my little lifesavers" in more ways than one! It has been so handy for 1-2 eggs & heating those mini-tortillas or leftovers, & frying 1-2 servings of meat, etc. Great for baking a half-recipe of cornbread, too!