First of all, I don't have any of these pans.
A friend recently bought one and the instructions said that you must use a little fat of some sort.
I think it was a tbsp, but maybe it was only a tsp? Not sure.
What I do know is that she has found it to be real slippery.
So much so that she found it hard to flip her egg over, without it sliding over the edge of the pan.
Or to get the flipper in under something in the pan.
All a learning curve .....