This skillet has become my go to pan for sauteing and frying. I was so glad to get rid of my old non-stick Polytetrafluoroethylene one after reading about the health concerns related to that chemical. Cast Iron does take a bit longer to heat up, but holds heath longer. However, you will need to use fat (oil) when cooing with it. It's not a problem for me since I love using coconut oil or bacon fat to saute vegetables, shrimp, liver etc. I only removed one star for it's heavy weight. I've been in a hurry before and tried using one hand to pick it up, which resulted in a sore wrist for a few days. Always use two hands when lifting it.