After watching non-stick frying pans deteriorate within a year or two of use, I decided to get an old fashioned pan made of iron. When this product arrived, the surface (cooking side) was covered by rough spiral grooves from machining and I was skeptical of its quality. However, after a month of regular use, with occasional Tempura making with 1/2 inch of oil, the surface is sufficiently seasoned and I have no serious issue with food sticking to the surface (as far as stir-frying meat, vegetable, and rice or making an omelet goes). The product seems quite sturdy, too.
The only minor complaint I have with the product is a small oil leak from the rivet holes, where the handle is attached to the pan, though this might stop with further use.
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