As a chef, I've had many top notch pans over the years. From All-Clad, Calphalon, other Analon and more. This by far the best pan I've used. I do not like stainless as it is hard to clean 



and, well, stains. This pan is amazing! The sear is very close to cast iron without the weight or hard cleanup. The handle is just right and I love not have the bolts for the handle in the pan, hard to clean. While you do have to wash it, as there is a tiny bit of sticking, it is nearly completely non-stick and the sear is wonderful.