I need to learn how to cook with steel pans because my failure rate approaches 100%

 I have never never never succeeded with making anything good in the steel pans that PN gave me. I've tried making eggs, but they're so sticky even though I heat the pans before, and they have all these patterns embedded. Yesterday I tried heating up frozen scallion pancakes from TJ's and make an egg roti roll out of it for dinner, just like the AS's used to do. Didn't work out, somehow the roti was still uncooked in parts, yet I managed to burn parts of it. The heat regulation is so weird, it's never clear if you need to add oil to a dish that already is soaked with oil, and generally it's quite tricky to work compared with nonstick. So much so that often I've started using non-stick pots instead of stainless pans because I threw away all the nonstick pans but I miss the coating so goddamn much!

The idea is to not put the oil in until drops of water are jumping around, but how does one stop the heat too much, how does one let the heat spread or let it cook just right, without babysitting it for every second. Perhaps it needs to be smoking hot in every occasion that's cooked? Because I remember doing a bit of that in Boston when I was living with the guys, but that...doesn't sound right, to heat your dish so far and so fast!