I upgraded to this crepe pan from a thick anodized aluminum one. At first I was concerned as there is a learning curve: I had seasoned properly with coconut oil (may go with flax seed oil next time), but I was having issues with my omelette sticking to the pan. After a few tries I worked out that I needed a different temperature on my gas range, preheating time, and determined the right amount of oil and butter. The pan also got seasoned a bit more from use and I've learned that a good jolt every once in a while will keep the omelette loose and sliding on the pan (I serve not by folding in the pan, but rather by simply sliding the omelette onto a plate and moving the pan forward after it's half way off so it's folded on top of itself). This pan is a joy to cook with.