First off, I am a cookware collector of sorts.I am not going to compare this pan to other more expensive pans, other then to say the main difference is in the thickness of the metal. My De Buyer pans look almost identical until you lift them up. De buyer is so thick it's hard to hold the pan off the fire with one hand, with this pan, it is no problem. Compared with made-in it is thinner and the handle doesn't have as much pizzazz as the made ins fit and finish.All that being said, those pans are many times the cost of this pan. For the money, I have tested no major flaws. The pan is solid, has three rivots, though smaller than one of the French manufacturers, everything is solid and secure. This pan will probably last a lifetime, or several after that.If you are looking to try a French style carbon steel pan without breaking the bank, this is the pan for you. If you own a restaurant, this pan is for you.For people who are novice to cooking or have no experience with iron or carbon steel. This pan will take slightly more work for maintenance than non stick. Carbon steel shouldn't be used for cooking acidic foods. It should not be cleaned with detergents like dawn which will strip the seasoning off. You shouldn't use a dishwasher. It will take a little bit to build up the non stick surface of oils. Your pan will go through an ugly phase, then eventually turn solid black. If you cant or aren't willing to hand wash with a scrubber then dry by heating on the burner and apply oil after every use, then this pan isn't for you. If you are already a pro and do this on a regular basis, this should not be an issue.