Excellent pan, especially for meats or fried foods. I like to make smashed burgers in particular.

I've had it for a year now with daily use. It constantly changes color due to the different layers created by fats and oils. Also, it is quite heavy so keep that in mind if you have hand problems.

I think it needs more care compared to a cast iron pan and definitely requires good preparation at first when you buy it, with coating and burning sunflower oil (I did it in the oven with convection at maximum, you can find instructions online everywhere).

Very good pan if you adjust your habits if you use different types of cookware (e.g., non-stick). In my opinion, it's worth it even though its price has risen significantly.

It has many of the good properties of cast iron with the additional positives of (slightly) lighter weight, walls with a smaller slope that help with sautéing (and transferring food to a plate), and a smoother cooking surface.

One downside compared to cast iron is that the patina created with use (seasoning) is less durable and can be locally altered by acidic foods or harsh washing (which is not necessary when proper use is followed). Even in this case, the alteration is aesthetic and there are no issues with using the cookware.

Secret. To avoid getting tired, I will tell you what I do and what my grandmother did in the past. We DO NOT wash it after use, I just wipe it with a paper towel. This way it stays oiled. If you still want to wash it, do it before you cook, NOT when you finish. The oil that remains in the pan DOES NOT go bad. It is my main frying pan, I make crepes, omelets, meat, etc. I have three: 45, 32, 28 cm. The first two are for gatherings. The 45 cm one is 26 years old and has no problems at all.

I don't know if it's normal or not, but with the instructions on how to make a coating, that's how it's done.

It requires special handling, but still, not so much as to become prohibitive for household use. If maintained properly, it is practically indestructible. It is pure steel, without coating. I don't know if it can fry without oil like a brand new non-stick with new technology, but you can be sure that your food will not have any trace of any non-stick coating. With proper seasoning, it can fry even the most delicate foods with minimal oil without sticking. It requires perfect drying and ideally, a light coating with a minimal amount of oil, 1-2 drops, for guaranteed protection against oxidation.

It is a very high-quality construction, heavy but it should be, in cooking and tossing the weight does not bother you (in the 24cm size, in the 28cm size I believe it will be difficult). It is a bit tiring to hold and wash during cleaning.
Otherwise, obviously you should follow the manufacturer's instructions for seasoning and maintenance.
The shape it has (lyonnaise) is more suitable for omelettes, because it is very open you lose base and capacity so it is not suitable for large quantities of food. For stir fry for 2 people it is borderline, personally I will soon go for a larger size or a different shape of pan for this job.

If the seasoning process is followed according to the instructions (do it instead of once, 2-3 times if you haven't done a similar process before and you are not familiar), then there is no problem.
We heat the pan at medium to high heat (with a little experimentation and depending on the kitchen, you will find the right heat), then we pour oil and let it heat for half a minute and then we add whatever needs to be cooked. If something sticks at the beginning, it will eventually come off and then we flip it.
Even with eggs, there is no problem. Over time and by following the maintenance and cleaning instructions, it will become better and will slide like a new non-stick even with a little oil.

It is a frying pan that you can keep for a lifetime with proper seasoning, cleaning, and oiling.
It is non-stick without the cancer-causing aluminum and Teflon.
With proper care, it will not betray you.