Carbon Steel will last a long time and is a safe/healthy non-stick with no Teflon / PTFE / PFOA. . It is NOT a spray-on coating like Teflon, it will not scratch off, and it works with metal utensils. I already have 2 carbon steel woks, and I love them, but you should remember that Carbon Steel is different from regular non-stick coating.My favorite skillet !Clean, smooth pan with no handle bolts sticking out to gather grease/grimeCool-to-hold wooden handle has great quality attachment to the panDurable - carbon steel and wood handle means this will last 10+ years if cared for.Fast heat / cook time - Carbon steel is relatively thin (but strong), and heats up really fast. Seared vegetables & meats are excellent!Easy to clean when you know the process (see below)1. Unlike Teflon, you need to "season" the skillet by heating with oil until lightly smoking, 2-3 times - you can buy pre-seasoned (blackened) for $20+ more2. Do NOT use detergents or a dishwasher to clean carbon steel because it will remove the non-stick coating created from the carbonized oil. But if you make this mistake - no problem, re-seasoning will fix it.3. Clean pan with hot water and a brush (bamboo is perfect) - nylon is good too if skillet is cool.4. I use my skillet almost daily, but if you want to store for a week or more, it is best to dry the pan and add vegetable oil to protect the carbon steel from rust.