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Title: Frustrated and Annoyed!
Review: I so wish the people raving about this pan would post exactly how they are using it! I followed the instructions to a "T" - pre-heating the pan on medium, then adding olive oil. I had the food (trout, with the skin on) at room temperature, and the fish stuck to the pan so hard, it came up in shreds when I tried to serve it. And forget about the skin, which was glued to the bottom of the pan. I scrubbed the pan down with Barkeepers Friend and tried again with chicken the next night. Same problem. This pan is going to Good Will unless someone has some insight to offer on how to use it so that it's even remotely "stick-resistant."!!
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