It's a pretty good cast iron pan. The factory seasoning isn't worth much, and I would love it if it had the old style "Machined" bottom. Aside from that, it's big enough to handle a lot at once. Heats fairly evenly; though if you have small burners, or bring it up too fast you will get hot spots. And once you give a real layer of seasoning it's pretty non stick. How non stick you ask? As in I have filled the bottom of this large pan in solid egg, and managed to flip it in one piece. No sticking and no breakage. Don't try it until you re season it though. I have also melted cheese right to the bottom, and was able to pull that off in one piece to make a nice crunchy "cheese bowl".