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Don't lose your eyebrows! When the egg is hot and you have the air dampers closed you have to "burp" the egg by opening the lid an inch or so and let the air pressure stabilize before fully opening the lid. Don't just throw open the lid or you'll get a surprise you don't want. I thinking we've all burned the hair off our arm once or twice by forgetting this.
I love my second egg. Use it all the time. I use one for the main dish and the other for the sides. I use one for a sear while the other is ready for a lower temp cook. The way I look at it is that these things last forever. I can't imagine myself 10 years from now still cooking on it regretting the purchase. Go for it.