All-Clad d5 line
I just purchased a 12" stainless All-Clad d5 skillet (which I am very happy about). The saleslady at William Sonoma told me that med-high and high heat were unnecessary with the d5 technology; she said med-low to low was all that was needed for proper searing. I am skeptical about this, but I thought I'd check it out here and see if anyone has an opinion one way or the other. Thoughts?