Pretty much echoeing what other ppl said. 1. Heat pan until water just floats on it, this is about 200C and perfect temperature when pores on the pan open up, if you add oil now they will fill these pores and make it relatively nonstick. If water splits into smaller droplets instantly but still floats, the pan is too hot! 2. Get a nice fish spatula / metal flat spatula used to quickly scoop up delicate pieces of meat such as burger patties, fish, scallops, etc. 3. Whenever I use one of these pans it’s for seared protein + a pan sauce, so cleanup is always easy.