It is heavy and retains heat well. It still has to be "seasoned", almost like a cast-iron skillet. You have to be careful with metal utensils, ie. Only use plastic or wooden utensils. Caution is also required when storing. I tend to nest my pans, which allows the bottom of one pot to scratch the liner of the one below. However, this applies to almost all pans with a non-stick coating. A bit pricey so keep an eye out for sales if they ever come.
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