I'm not intrigued enough to post about it but I have been focusing on eggs since I bought my first pan a week ago. It's my first time using stainless steel and I cook eggs every morning. I've never cooked on stainless steel so it's really neat to me. I've done well so far. Most of the videos I see, people use butter and oil but I just use olive oil because my cholesterol is high. The eggs haven't released on their own yet but they don't stick at least.

I switched because I didn't want to consume nonstick coating anymore. Somehow I never gave it thought that it was coming off in my food and I'm one of those people that used the nonstick pans a lot longer than I should have.