A lot of research went into this pan before purchase. It has not disappointed. Easy to take of and replacement for our peeling non-stick. It had a bit of weight but we knew that upon purchasing.
I've been cooking with cast iron and carbon steel for several years. I bought the classic pan during the initial launch and it's been wonderful. I've cooked a lot of various proteins and pancakes. Easy to cook and clean and I really enjoy the long stay cool handle.
I've heard that Papa Mau is working on a 12" version of the pan which will be fantastic. Really looking forward to purchasing one.
Good quality, great weight, easy maintenance for carbon steel, and beautiful pan that lives on my stovetop... It's my go to for cooking 99% of food for myself and my family.
After working with the pan for a couple of weeks, my impression thus far is that it's very good, but not necessary great...
Overall, I'd say that it's more non-stick (less sticky) than stainless steel, but definitely not nearly as non-stick as a ceramic pan. A metal spatula has been more or less essential, although the fact that you can use a metal spatula -- the durability of the pan seems fantastic -- is a huge plus.
Where this pan really shines is anytime you want to get something to brown up or form a crust: grilled cheese sandwiches are phenomenal, potatoes form a great crust when fried in the pan, and meats brown wonderfully. Essentially, any time you can allow something to sit and form a crust it will release well, and the pan does so quickly and evenly.
Where the pan struggles a bit more is on foods that benefit more from quick movement. For example, fried rice is a huge challenge, as you don't want the rice to form a crust, and therefore it tends to stick, requiring lots of vigorous scraping. Other stir fried foods can be a challenge as well. And the relatively low side walls also present a bit of a challenge for foods that need to be moved quickly.
In summary, for cooking certain foods this is a fantastic pan. However, it is not a "do anything" pan, as there are some types of cooking at which it just doesn't seem as well suited. That may change over time as the pan becomes more seasoned, but that has been my experience thus far. I recommend it, but just not for everything.