First off thr pan needs to be seasoned and it takes time for an iron so don't begin with eggs. Use steaks and other cuts of meats first. Sir fry and keep the pan seasoned for more uses like eggs later. I deal with my Bison and Venison that cooks evenly on the fry pan without there being "cool spots" that cook unevenly. It does the job for me to try other softer in the future. My mother had one that she used to cook Sunday eggs, bacon, hash browns, pan cakes etc, After some time inspiration will kick in for even more uses as the pan gets seasoned more. I can't emphasize about it's weight but I'm sold on its ability to cook evenly and it's durability.