I'm looking to replace my Le Crueset, likely with Staub. I've read that these are great for low to medium heat cooking. Seems a good fit for sautéing, braising, boiling, and so forth. I've read that cast iron without the enamel (i.e. Lodge) is ideal for high heat, primarily searing, and also for frying.
Here's what I'm stuck on: Quite often, when I'm cooking meat, I'll turn the heat to high, then sear the meat, then I'll toss the meat into oven to finish it, say, at around 350. After that's done, I'll want to deglaze the plan, to create a sauce from the fat and other materials that are in it.
What is the ideal material and type of pan for this scenario?