I have had it for a month now and I use it with an induction cooker. Its size requires a suitable induction cooker that has the ability to connect two eyes into one.
The positives: It does not require pre-processing before first use like other cast iron pans. Meat/fish does not stick as long as the pan is preheated. It is easy to clean. Its weight is moderate.
I believe the negatives have to do with all cast iron pans. Below I describe what I encountered with this pan: When cooking is finished, I have to remove it from the induction cooker eye because it stains the glass surface. It cleans easily with water and a brush and must be dried immediately with a disposable paper towel and not a kitchen towel because it will blacken it. When it is dry, it needs to be oiled, otherwise it will rust in less than 24 hours.