I like "high heat" cooking, not the kind with 3 feet high flame (it is my dream cooking nonetheless), but high heat for saut�, quick stir fry that keeps meat tender and veg. crispy.

Le Cruset Pan does not cut it. I am banned to use Bourgeat pans at home. The Calphaon pan I have now is wrapped and is on the way to trash can.

I am talking about getting a Demeyere, or all Clad...etc. but DH said it is a waste of money and I should just get a $50.00 pan from Costco or somewhere, replace it when the new pan goes bad.

Would really appreciate any recommendation and thoughts.