I've always more or less adhered to All-Clad's rec that you don't use anything above medium heat with their SS cookware. I do go a notch or notch-and-a-half above when browning meat. Always worked brilliantly. However, I like a deeply browned yet rare steak---the kind you get from a truly hot pan smoking up the house. Is this feasible with All-Clad? If I don't mind using a bunch of Bar Keeper's Friend and some elbow grease to deal with the aftermath, will I actually do any damage to the pan by "overheating" it?