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Delightful Tool I've never had a steel pan until now and I really like it. It's pretty heavy, but that makes it more steady on the stove. I have an electric glass top - no gas in our area- so I watch the heat closely. It saut's wonderfully. I've made shrimp foo young, as well as it's sauce and a great Italian sausage with onions and peppers, Italian red sauce that was yummy. No serious issues with any of these. I was terrified that I would burn the pan and it would be ruined - however, all turned out well. Want More!

Big slop-around French country pan You can't really call this a stir-fry, or a saute. But the bigger one is great for slopping around a lot(think gallon) of, for example, chunked summer squash.

The handle is very long, which may present a storage problem if you're not hanging it.

(Not sure why the description says induction only - I use mine on a gas stove with no problem)