I've never had one, it's a cheaper one.
Be patient with it as it will not perform great at first. My smoothed antique pan is virtually nonstick. Newer cast iron with factory seasoning will stick like crazy, including stuff like bacon or meat the other pan is great at.
I'd strip it to metal with a scouring pad since most factory seasoning is sprayed on crap. Then look up some seasoning guides and methods. I like avocado oil, many swear by flaxseed but I think it doesn't adhere to the pan very well.
Even after getting a new seasoning layer on it still gonna need to baby it some. It just won't act like a well worn pan with years of use until it is one.
Cast iron gets very hot and stays hot, which makes it easy to burn or overcook stuff. One nice thing is the dark surface doesn't reflect so a thermal gun can give precise temps of the pan surface so pan temps are easier to dial in.
If you're handy there are many guides on machining/sanding the surface smooth, which is a hotly debated topic but I think makes a huge difference in performance.
It takes practice and some effort to deal with cast iron, but it's worth it imo, especially for sear then bake recipes, frying where you want a heavy pan/pot, and high temp stuff. And baking is where cast iron shines, which surprises a lot of people, but that heat retention is amazing.
