I made Machaca this morning in my new Red Copper 10" skillet (purchased at Wal-Mart), I used a silicone spatula.
I almost missed the instructions on SEASONING the pan; Preheat oven to 300 degrees, wipe oil all inside skillet and bake 20 minutes then cool. Maybe people who had sticking issues missed this?
First I sautéed onions & peppers, set aside and scrambled 4 eggs, they set as soon as they hit the pan to start pushing to make nice large curds. I added back the pepper mix and broke up into a scramble and pushed to edge to stay warm while I added (cooked) shredded roast beef and sliced fresh jalapeños.
When all that was hot I moved to a warmer and wiped out pan and heated oil to fry strips of corn tortillas. The pan held its heat well and was up to temp quickly, the tortillas were golden and puffy in record time.
The Machaca was perfect, nothing stuck, no problems!
Bottom Line: Yes, I would recommend this to a friend