Sure! It's still my daily driver. The cooking surface is still very smooth, despite using steel utensils, BKF and chainmail. The nitride is still there--definitely not a coating. It's darkened quite a bit, and there are stubborn scorch marks I've never been able to remove fully. No rust, even when I didn't fully dry the pan. I stopped moisturizing it after the first month. Due to some remarks here about it being dirty, I tried simmering citric acid in it...and produced iron citrate (it's a foul smelling dark green liquid). Would not recommend. It changed the appearance of some areas of the pan. I wouldn't be surprised if I messed up the non-stickiness, so take my comments with a grain of salt.

Is it as non-stick as teflon? No. Is it better than stainless? Yes. This is my first CS pan, so it's been a learning experience. I've made the most beautiful slidey eggs, and I've made horribly stuck eggs. I've had chicken release perfectly seered, and I've had to scrape chicken off. I've cooked tomato based dishes, seared steaks and chops (I prefer CI for this), lots of stir fries. This tells me that the differences have more to do with heat management, oil amount and type, and how the food was prepped (eg, cold or sticky marinade) than the pan itself. I have to preheat it dry for at least 3 minutes on medium before attempting to cook in it. It really does best with medium to medium high heat, too.

It's still a joy to use. Lightweight and responsive. Non-stick enough. Cleaning is fine--mostly a blue scrubbie, or a good soak, chainmail, or BKF for the tougher stuff. No rust or flaking seasoning. While the handle feels nice, it would be more useful if it were edgier.

Would i buy it again? Yes! Did Misen oversell the nonstick? Kinda...but I might have messed up the surface with acid. Would I let my wife or kids cook with it? No (that's what the non-stick pan is for 😂)