You have been really busy with this thread while I was away in Italy! Just catching up with all the fun I missed.... Well, in my opinion, this is just another version of the traditional "mattone" to cook a small butterflied chicken or steak. You do not use fat as they cook in their own juices, hence the reference concerning healthy cooking which has been engraved.
Although the Romans would have been proud of your efforts to cook a "fritatta" in the same manner that they used to cook their "Ova mellita", I feel that a traditional skillet would be easier and faster to use. And I would not dare using it for a Spanish "tortilla".
You can also use it to cook some vegetables such as capsicum, aubergine, leeks, etc. in their own juices and you will be surprised by the results. I would love to have one of those utensils, I'm thoroughly green with envy.....
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