While I do prefer my tri-ply stainless steel for searing, you can sear surprisingly well in Calphalon Unison with the sear finish (it comes in two finishes - slide and sear). The sear finish is textured and believe it or not you can actually develop a pretty good fond on it. I saw it in Williams Sonoma and I didn't believe it, but since I was curious and it wasn't that expensive I picked up and I'll be damned - it sears pretty nice. The reason I prefer my SS pans for searing though is that when you do pan sauces, scraping up the fond from the bottom of the pan can be a challenge if you can't use stainless utensils. But I will stand by my previous assertion that the Calphalon Unison slide finished skillets are not only the best egg pans on earth, but the best nonstick cookware that exists. My 8in nonstick pan weighs a whopping 2lbs, and the 10in weighs a shade over 3. Good luck finding another made in USA nonstick pan that has that kind of heft to it! It heats up evenly and retains heat incredibly well. Not to mention the nonstick coating is ridiculously good (no fats or butter and I don't even have to use a spatula when I make and omelet).
http://www.amazon.com/Calphalon-Unis...2709568&sr=8-6
And oh yeah, you can finish in the oven up to 500 degrees and it's dishwasher safe (though I never use it in there as it cleans up with just a dry paper towel).
