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?