Preheat First: place the empty pan on medium flame for 30 to 60 seconds before adding oil, so the surface heats evenly.
Sear Uncovered: do the initial browning or frying with the lid off, so moisture can escape and the surface browns properly instead of steaming.
Cover to Finish: once the base is seared, place the glass lid on and lower the flame to let thicker items cook through without burning the outside.
Watch Through the Glass: use the lid's visibility to check on progress instead of lifting it repeatedly, which lets heat escape and slows cooking.
Use the Flare When Flipping: remove the lid and let the tapered sides guide the spatula underneath the food for an easy flip.

A tapered frying pan and a lid aren't usually found together, since flared sides are built for open, high-heat cooking, while lids are usually paired with straight-walled sauté pans built to hold liquid. This pan brings both into one vessel, so you get the easy flipping and plating of a skillet shape along with the option to cover and slow the cooking down when a dish needs it, whether that's simmering a quick gravy, steaming vegetables, or keeping food warm at the table.

Because there's no non-stick coating involved, neither the pan nor the lid has anything to wear off or flake over time. If you've been comparing a frying pan with lid to one without, or looking for one pan that can sear and then simmer without a swap, this is built to reduce the number of separate vessels sitting in your kitchen cabinet.