633165 Wed Jul 01 12:04:46 -0700 2009 1 41 Cookware 0 4821812 I saw a thread discussing whether it has a classic non-stick coating, but my question is ---How do the Sear and the Slide features actually perform? More interested in the Sear as I figure the Slide works pretty well. I saw only one review online that showed a steak seared with not much of a fond developing (which would be the whole point, right?). I would like to use it more as a casserole in which I could brown the meat and then stew. Has anyone used one of the new pans? Wed Jul 01 12:04:46 -0700 2009 10281 mousse 1 4825329 Hi Mousse - I work in the housewares industry and Calphalon sent me pans to try out. I used the 3qt saute, and I have to say that I was impressed. I used it to brown chunks of chicken as well as sear scallops. Both turned out remarkably better than I thought they would. Browned and crisp on the outside, tender and juicy on the inside. I also tried it with adding a little oil to the pan, and the food fared better without it! I was also very impressed with the way the pan heated through. As far as the slide pans go, I tried the 10" fry pan, and it is just super slippery. A terrific all-around nonstick pan. BONUS --- the Unison line is dishwasher safe. It's easy enough just to rinse and then throw in the dishwasher. To answer your question about stew though, I'm not sure it would work? Although I haven't tried it, the 4qt Soup Pot utilizes the "Slide" technology, so you definitely would not get fond. The 8qt stockpot has the "Sear" function, so that one could potentially work. Hope this helps... Thu Jul 02 14:00:41 -0700 2009 4821812 1090409 sthrngrl726