Nick, good video. I think a part two would be useful, too. I'd like to add a few things.
1. Slowly heating the pan will help close the pores of the metal and make it even more non-stick. When you can, heat the pan on the first of the two lowest settings your burner gets for a couple minutes then set to desired temperature. It's time consuming but this allows the metal to expand at a more uniform rate and close any potential areas where the food would otherwise get pinched and stick, so to speak. This was how it was explained to me and it works quite well.
2. High smoke point and neutral tasting oils are best. Canola is good. I haven't tried olive oil but I use flax seed oil and it works well. Definitely need to use oils that won't go rancid.
3. It's important to season the whole pan, not just the inside, to protect the whole thing. I didn't hear you mention it and people might miss that. You can also season it in the oven and it's even less time. You can wipe it dry with a rag or paper towels, rub a thin coat of oil on the whole thing, inside and out, wipe the excess oil off with another paper towel, place in the cold oven UPSIDE DOWN (to prevent potential oil pooling), and bake at 450 for 40 min. This will produce much less smoke and you can leave it in the oven to cool so it's out of your way.
4. I would mention being careful of acidic foods that will eat away at the coatings. You wouldn't braise in wines or make tomato sauces unless the exposure is short.
5. Cleaning with salt also does the trick. I typically scrub with a large amount of kosher salt and a dish brush to provide some abrasiveness if people don't want to use soap still for some reason.
I love the kitchen. Can't wait to get a gas range myself!