It has the same benefits as cast-iron from a durability standpoint and no non-stick coatings to worry about; but it's more non stick and easier to clean than cast iron IMO.... You still season it like you would a cast iron skillet.

Also I find it has more even heating and is more responsive to heat.

They're pretty popular in professional kitchens and in Europe... I'm a big fan of the French Matfer Bourgeat pans.