working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. in fact, i would hold the pan off the heat for 30 or so seconds before pouring batter in. once i felt the pan was cool enough i would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. i would cook it until the edges started rolling in. i ended up flipping all of mine with my hands because i found it to be easier than trying to get a spatula under it. once all 