I would like to point out that no frying pan will last forever, but if you cook with the right amount of oil, avoid using metal kitchen utensils (as they can scratch any pan) and clean the pan correctly, then any good manufactured pan can last you several years. Recently, I tossed out a 12-inich organic pan from Walmart, as it was sticking and turning anything black; and the pan was under six-months old. Just because it says "organic," doesn't mean it is a good pan.
The first think I noticed about The Stone Earth Pan was how heavy the pan felt. After washing the pan with soap and water, I gently oiled the pan, beat some eggs and made some scrambled eggs, which tasted great. Since then I have fried some chunks of beef for a stew and fried some slices of turkey bacon without any sticking. It also comes with a green Ozeri protector, which is basically a sturdy piece of felt that is placed inside the pan, so the surface won't become scratched when being stored. Overall, I love The Stone Earth Pan and I recommend it to others.