EDIT, more than 1 year after purchase: I will turn over a stove until my death so it's good. Only limitation: no deglaze the pan with acidic liquids (tomato, white wine ...) otherwise the seasoning can crumble. For these cases, we must prefer a pan or stainless steel pan.
EDIT, two years on: still very pleased with this pan, I hardly use more than one. Tip for effective cleaning: rinse thoroughly with warm water, then use a washing-up brush to clean it. If necessary, put a little dish detergent and use a scraper spatula to scrape the bottom of the pan. At the end, rinse with water and wipe the slate clean well wrung to absorb water drops. Dry with a paper towel and grease the pan before storing. Occasionally, it is possible to "polish" the seasoning of the pan with salt (coarse and fine): Heat the pan, put the salt, rub with a paper towel, rinse, dry and lubricate.