This is a shallow heavy cast iron pan, shaped as a low-edged cr?�pe pan would be with a fairly short handle. The entire pan, including the handle, is cast iron so it's oven-safe (up to 400?F) and the handle naturally gets hot with stovetop use so you'll need an oven mitt. The pan is pre-seasoned and my first cook with it was simple - sunny side up eggs. I cooked them without vegetable oil for the worst possible clean-up case. Typical for cast iron, your cleaning process shouldn't include soap, but only hot water and a stiff brush, so shortly after finishing my eggs, I washed the pan. Impressively, the cleanup was easy and the pan was thoroughly clean in just a minute without very much in the way of brushing. The empty pan weighs 3.5 lbs and the handle is only 4"" long, so if there's something in the pan, you'll probably want to use your other hand for better stability (so you need two oven mitts). The pan, being magnetic, works perfectly on an induction cooktop. Be aware that with gas or with a conventional electric element, you do get some unevenness of the cooking surface that matches the heat source layout. You'll love this with a French Top surface if you have that available. If I were to redesign the pan, I'd add one inch to the handle length, but otherwise I'm impressed with the overall casting and usefulness.