The cleanup is what I love most about mine, a pretty green one with white interior that I bought at Walmart. So far I've only used it for eggs with a hint of butter. About 5 seconds to clean it and hang back on the wall before I eat! Could hardly do better if I were eating them raw, LOL!

I bought a white ceramic one & absolutely hate it, Everything sticks no matter what I do. I have a cheap copper one & like that, but I do use a little spray on it.

I have a white ceramic Dutch oven (white interior) and a full set of Cuisinart ceramic pans in red (black interior). I do use a little butter with eggs because I want the taste, but do many other things without any oil. If anything does stick a little, it cleans up so easily. I bought a copper one, but gave it to my son as I had too many and I know he loved his first copper one for eggs.

The reason that chefs don't recommend the cooking sprays (Pam and the like), is that they leave a sticky residue on non-stick and cast iron pans. They recommend using oil (very little and wipe with a paper towel) or butter. On cast iron, swish the oil (very little) around bottom of pan and up the sides, wipe out with paper towel and heat to set oil You now have a "seasoned" cast iron pan.

I've been curious about the copper pans, but I have been buying cast iron instead. I have a set of Revere Ware (the original copper bottom pans) that dates back to 1948 and still going strong. Can't give them up! Also picked up a set of Caphalon pots at auction and absolutely love them.

Thanks for all the info. Guess I will stick to black iron.

My brother bought one from Wal Mart a few years ago. He loved his, said it worked just like it was advertised. I love my All-Clad non-stick pans from Bed, Bath and Beyond.
https://www.bedbathandbeyond.com/sto...2865?brandId=3

I use the small one for eggs and the larger one for everyday cooking.

I have the square one and love it. Got it when they first came out and never use anything else and do not use any oil/butter

I just got one as a birthday gift. I have used it once to try and make a grilled cheese sandwich. The pan is so slick, I had to use a fork to catch the sandwich to flip it and remove it from the pan. I haven’t tried fried eggs yet, but that is next.

I love my cast iron pans!

You can buy olive oil and avocado oil in spray cans. That would probably be better than Pam.

I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.