I use my AnolonX pans anytime I want a good sear on meat. This is the case every time I use sous vide to make steaks, chops, etc where I want a really good, quick sear that provides a nice crust. Most standard non-stick pans can't do this properly, The oil runs to the side on those, but not the AnolonX. And it withstands higher temps making for a good quality sear. I've used these skillets for other things too, and they do just fine. But when I need a good sear, I turn to the AnolonX.