I wish the dimensions mentioned would tell shoppers what the diameter of the base is rather than rim to rim. The pan is quite small as the sides slope inward quite a bit. In terms of quality I love Matfer Bourgeat and carbon steel pans. It is MUCH easier to season and maintain than cast iron - just scrub as much of the coating off as possible (important if you don't want that chemical-ish taste in your food) and then stir fry a lot of oil, salt, and potato peels or sweet potato peels until nicely seasoned/potato skins are all crispy. No need for any oven methods. I did the stir-frying method twice and it was good to go - perfect for non-stick eggs. In terms of usability it's great, just wish it could be bigger. Our 9 7/8ths inch diameter (rim to rim) pan fits two eggs in it.