One of the key “moves” in that professional kitchen is “finishing” a dish in the oven. A pan is used to sauté or sear on the stove top and then its popped into the oven for finishing. This is my favorite pan to prepare a thick steak using this technique
I got a smaller stainless steel pan that I used exclusively for cooking eggs. I liked that pan enough that I decided to try a larger size after reading a recommendation on Bad Home Cooking. I normally use a cast iron pan, but I am not always in the mood to put up with the weight of it. This pan comes highly recommended from Cook's Illustrated and has been a joy to use.