I am looking for the ideal pan for high-heat searing and saucemaking. Nothing seems just right to me. I need to be able to cook over blasting heat (gas flame), develop crust/fond, deglaze with acid if I want, and not stick of course. Here are the problems I see with some of my favorites: -Le Creuset gets plenty hot, but I don't have much luck separating the fat from the juice in these (maybe I'm a moron, who knows?) -I read in here that All Clad isn't supposed to be used over super high heat. Stainless also discolors, although that isn't a deal breaker. -Aluminum, well do I have to explain? -I adore cast iron, but only for non-acidic sauces. I like making wine sauces, therefore, no good. -Non-stick, IMO, is only good for eggs, and I don't need it for them. Anybody have the perfect pan for me?