Just a nice heavy spatula will do. I use this one weekly no paper and it's only 7$ on amazon
Well that certainly contradicts every video I've seen. I was getting the oil hot enough to cause a smoke show, and man it was ROUGH.
Yeah there's a lot of bunk methods and general braggadocio around these pans. Lots of people fake or exaggerate the non-stock properties. I have no idea why. Fake internet points I guess? Here's a fun past-time: Next time you watch an "egg test" video keep a close eye out for a very subtle time-cut right before the egg slides around (or the video starts long after the egg has been loosened); everyone needs to loosen the egg a bit before it slides. Once you see it you can't unsee it.
But here is the method I used and that I've found works consistently. Try it out. Let me know in a few weeks if it works for you.
As for your #1, I'm going to try that. Others have suggested that perhaps I was too gentle, which may have let more carbon build up stick on there, which resulted in the sticky spots and flaking.
Perhaps. I also just prefer using metal. Fishbone works. I'm partial to these bad boys. They're cheap at restaurant supply stores.
I've also never had an issue with the rivets, or with the handle coating. I've had it in the oven at 425, for over an hour, and had no issues at all.