I chose this pan because it combines stainless steel with non-stick properties. Unfortunately, it was never really non-stick, especially not as described with "best non-stick properties". Example: A fried egg prepared WITH fat (e.g. ghee) leads to a very stubborn bond with the ceramic seal with the result that I have to soak the pan or even boil salt water. I clean the rest of them only by hand. With my (well-baked) iron pan, it sticks less... What are your experiences? Did I get a bad production batch? Thank you.