I am very satisfied. I have had it for about 6 months and I mainly use it to grill steaks, chicken, and burgers.
I initially heat it for 2-3 minutes on level 4 and then leave it on level 6 for about 5 minutes to sear (with the stove set to level 9). I lightly oil the meat and put it in the pan after dabbing it with kitchen paper. It cooks perfectly. It becomes crispy on the outside and juicy on the inside, and it doesn't stick to the pan. I don't cook it at a higher temperature to avoid burning the meat, but also to prevent the fats from burning in the pan and making it easier to clean.
Once I finish cooking, I let it cool down a bit and then I pour warm water with dish soap and let it sit for a while. It cleans completely with just a dish sponge. If there are any white spots left, they can easily be cleaned with a little vinegar and it looks like new. It has an inner and outer enamel coating, so it doesn't rust, but of course, it needs to be handled with care to avoid any damage. It has a wooden handle, so you don't burn yourself, but if you want, you can unscrew it to put it in the oven.
But be careful! All cast iron pans or pots should not be heated abruptly on high heat, nor should cold water be added when they are still hot, as they will warp.
I have also used it as a regular pan, to fry with oil, for example, potatoes, fish, meatballs, calamari, and they also turn out perfectly, but personally, I prefer stainless steel for those, as they are more user-friendly, being lighter and I'm not afraid of damaging them.
Eggs also fry without sticking, as long as you put them in the pan when the oil is still cold and then fry them on low heat, around level 4 or 5, for a longer time (the same applies to stainless steel pans).
It is heavy, expensive, but it's worth its money because if you take care of it, you will have it for a lifetime