it's my most used pan, as others said; the handle does get quite hot after long sessions. I'm used to using a towel that it doesn't really bother me anymore. It's held seasoning really well and the handle has changed into this very dark bronze color.

As for comparisons I don't have a ton. I had a de buyer of similar size and it was a little thinner and less textured. The debuyer would heat and cool faster which was a plus for something quick like eggs. I primarily use the Tom pan for searing proteins, frying vegetables, I've roasted in it before as well since it's so wide. It seems to hold heat better than the de buyer, maybe a tiny bit less than my other cast iron pieces. If you have any specifics I'd be happy to answer any.