Blue Diamond Ceramic Nonstick Pan with Lid, 11"

I cook eggs omelettes almost every day in this and it has been flawless... without sticking. I also do steaks med & med-rare and get an awesome sear with no gray meat. I use a 1/4 teaspoon of melted butter and coat the entire cooking surface by wiping it around with a sheet of paper towel. The key is also to never go above medium to medium-high heat depending on burner size and always place the food when the pan is up to temperature. After dropping the food I wait a few minutes before trying to move it around. I use no metal, or wooden utensils to move the food. It literally cleans up with a paper towel. I do not try to wash the interior until the pan is cool to the touch and always use a soft sponge to wash the ceramic coating. To not use a scouring pad on the lip of the pan either as you'll start to wear the coating off from the edges. Use a scouring pad on the backside and handle all you want. It should give you years of service. Update: This pan has been a no-go for the last month and finally documented today. Nothing has changed in the process originally described. Additionally, if I try to replicate in other Blue Diamond pans with a little less daily use, not a problem yet. Again, this pan has never been above medium setting on the stove and never placed inside the oven. My only conclusion is the ceramic coating isn't lasting or the chickens are laying some new alien species of egg. I'll go with the former.