It is one of the cheapest "all clad" type pans, meaning it doesn't just have a heated disc at the bottom, but the heating aluminum is sandwiched with stainless steel throughout the base and walls, resulting in heat distribution across all the metal equally and not just at the bottom like most cookware. Although "seasoning" is usually not recommended for stainless steel, I tried it here with sunflower oil and it worked perfectly. With proper preheating before cooking, nothing sticks, and combined with the induction hob I used it on, you have complete control over the temperature. The removable handle is very stable; I hope it stays that way. I'm not a professional, but for now, it seems like a value-for-money purchase.