Let me start with the fact that I have cast iron skillets over 30 years old, so I know how to regularly season a pan, so don't go there. The exterior red paint job has scraped off most of the bottom already, and now it's no longer non-stick.
My last use was to make a frittata (aka omelet finished off in the oven.) It stuck so badly, that I had to SOAK the pan.
The material stuck-on was barely browned!
I am going to try to "re-season" it, simply because there are so many people who seem to think that's the problem. Willing to try, only because the warranty is a joke - you pay for S&H and they expect you to insure it - which means if you don't insure it, they'll claim it arrived damaged or not at all.
It's the SQUARE 9.5" shallow pan, not the deep fryer one.
Bottom Line: No, I would not recommend this to a friend