All I use anymore is CI. I got tired of pitching y skillets about once a year, especially when you get one ya like! But I like being able to go from cooktop to oven w/o switching pans. Trouble is I couldn't find a good CI for doing omelettes, until I stumbled upon a "Japanese" manufactured pan on Amazon. Normally, I'm big on made in the U.S.A., but we don't have anyone making a pan like this! Mind you, they aren't cheap, but to me well worth it! In fact I like it so much, my wife bought me the larger version for Christmas! They are called Iwachu...they have a nice sloped side, the open handle dissipates heat pretty well and the are somewhat lighter than my local pans.