I have it for 2 months. Still, some foods stick to it. For me, the best is the cast iron pan that after some use is like non-stick but it is very heavy. I bought this pan to make some fried eggs or omelettes. I hope the performance improves with use

It is literally the best in its kind. Made of excellent quality Carbon Steel, it will literally last a lifetime, and it will be passed down to future generations. Attention, it is NOT stainless steel as stated in the description, but iron (Carbon Steel), which means it needs seasoning to prevent rusting and food sticking. It is very good for meats, frying, and anything non-acidic. The handle it has is stainless steel, it doesn't heat up much, and it can go in the oven as a whole.

In the positive aspects, it heats up very quickly.
In the negative aspects, everything else. Firstly, it is not stainless steel but carbon steel, which means a completely different maintenance and cleaning process, and it is not mentioned in the description. It was discovered after the holiday and after the first use, I was trying to understand what was happening to it.
From the first use, any droplet that remains on it turns orange within minutes and the pan gets filled with orange stains. Food residues turn black if not cleaned immediately, and the bottom leaves black marks on the food. Does it need seasoning? Can it be washed with water only? Does it require soap? Maybe baking soda or vinegar? Even the company itself has not decided clearly, and the online sources each have their own theory.
A tragic experience, I have stainless steel pans that are like new after 30 years, and here I have to experiment and guess to figure out what needs to be done.