Great pan for searing meat

I have this pan etc. especially for cooking steaks purchased and am completely convinced. Although liable (as described) at first the meat on the ground, but you should just let it "at rest". After a few minutes the meat is browned and triggers pleasant.

For this, the heat does not even have to be excessively high, it works very well at medium-high heat (our cooker setting: 7 of 9).

That the pan heats evenly not, I can not confirm. Maybe that depends on the type of oven, we use a ceramic hob and put the pan on the hob largest, which thus fills almost the entire bottom of the pan.

A nonstick pan I use only for delicate foods such as crepes, etc., because I'm tired of throwing away the stick pans on an annual basis, because due to high (but necessary) heat the soil breaks down. All that needs to be heated to high temperatures, immigrated to the Silargan pan.