goodI use mine for making Japanese Tamagoyaki. It works well and has held up nicely. Just remember not to use metal utensils or high heat. Very easy to clean and nice small size.Works very wellThe pan got sticky fast. The shape is good but food sticks to the pan easily.This is a very cheap pan. Everything sticks to it even if you use oil or butter. It does not clean up well either.Edit: This definitely has hot spots at the center of the pan and has poor heat distribution.The handle is made of soft rubber and has a beautiful appearance of wood. It's actually really nice to hold and is a little squishy. Please make sure to oil the pan since it would stick otherwise, it's pretty non-stick when properly oiled and is easy to clean. I thought the corners would be a bit of a challenge to clean but nothing got stuck there. I tried following a few tamagoyaki (Japanese omelette cut up into squarish shapes) recipes and techniques but was unsuccessful to be able to form the shape. I know it is my user error and not this pan, I believe anyone could make a proper tamagoyaki on it since it heats up well and is nonstick and functions like any good pan. It's a nice size, around 8 inches or so, it was smaller than I expected but the size doesn't bother me. You can also cook small things in it, like chopped up hotdogs, spam, and so on. I like the high sides. One day I'll get better at making tamagoyaki, but as with all new things, I need practice. Enjoy the pan, it's a nice one and at a good price. Probably would also be good for small things like grilled cheese, but I haven't tried that yet.After studying abroad in Japan I wanted a Tamagoyaki pan like the one we had in our dorm but didn't want to shell out. This pan is perfect for that! While arguably unnecessary (you *can* technically make tamagoyaki in a round pan) at this price point it's a steal and worth it.Personally I have not had any issues with the nonstick coating wearing off (and I've even run it through the dishwasher a few times) but I make sure to oil the pan before use each time (oil a small paper towel and use chopsticks to get in all the corners and everything, you don't want a pool of oil but even with the nonstick coating you want *some* oil). Others have complained about not being able to use a spatula with it but when cooking tamagoyaki you should use chopsticks anyways, otherwise I imagine a fish spatula would be small enough for it.Overall, I think this is a great pan--especially at this price point. If I had to fault the pan I'd say that it can be difficult to control the heat but I've found that using a small burner and low heat, waiting for the pan to warm up then oiling it (with a paper towel and chopsticks) works perfectly. Remember to pour the eggs in thin layers.