I bought this pan on Amazon. It arrived two days later, in good condition. I read the instructions, and followed them. I washed the pan in hot, soapy, water, and rinsed it, and dried it with paper towels. I then seasoned the pan, by pouring about 1/2 teaspoon of coconut oil into the pan, and wiping it all around the pan's interior, and rim, with a paper towel. Then I put the pan on my induction cooktop, and set the heat to #2....a low setting. I let the pan warm up a bit. I did not add more oil before cracking an egg into the pan. As the egg began to cook, I poured a little water-less than a teaspoon-into the pan. I set the lid-purchased separately, and washed, and dried, before use-atop the pan. I let the egg cook, until the yolk had become white....like an over easy egg, without flipping it over. Once the yolk had whited over, I removed the lid, and turned off the heat. I picked up the pan, held it over a plate, and tipped it. The egg slid out without any sticking, or prying with a spatula, or such. The interior of the pan was clean. I used no metal utensils on it. I let it cool before hand washing it, rinsing it, and drying it. I used a soft sponge when cleaning it, and paper towels to dry it. I will re-season it a bit before each use. So far it works great. How long that will last, I don't know. I have used most other non stick pans-Ogreenic, Copper Chef, Red Copper, Gotham Steel, etc. They worked well enough to begin with, but lost their non stick after a year, or two. That was Ok, since they were so low cost to begin with. It will be interesting to see how long this Ozeri pan lasts. The pan comes in two varieties that I know of...the "textured" variety, with a sort of honeycomb pattern on the bottom,and the smooth "non-textured" variety. The one I got was the non-textured variety, form Amazon. The textured variety is supposed to be a bit more non-stick, due to the texturing. If you want the textured variety, you may have to shop elsewhere. The non-textured pan I have had no sticking problem, even without my using any oil to cook with. The only oil in the pan, when I cooked that egg, was what I wiped around the pan to season it. I suppose that if I use a teaspoon, or so, of oil when I do cook things it will be even more non stick. However, if I use a lot of oil, and it burns on, from using high heat, that can damage the non-stick coating, and make it less non stick. Always use low to medium heat. Let the pan, and lid, cool before you clean them. Hand wash the pan and lid. Never use metal utensils on the pan. I suspect that those who wrote bad reviews probably used high heat, and metal utensils. On the other hand, the pan may be craap, and become non-stick after just a few uses. Time will tell. So far, I have no complaints, and I love the pan. I will update this over time.
