Weird question, I know. I generally only cook for my wife and I. I have the 10" already and a 12" Calphalon tri-ply if I really need a 12" though. I am smitten with the 10" Mineral B and it has become my go-to pan. But we're having some friends over this weekend for swordfish and I got to thinking - I can probably do two of these swordfish filets at a time in the 14" without overcrowding it. It weighs 9 lbs so I won't be flipping this guy. It'll basically be used for high-heat searing when I'm cooking for company. With my recent infusion of interest in cooking and all of the new tools I've acquired, I expect to be having more company over for dinner going forward. Should I go with my gut and get the 14" or do you think I could do two large filets at a time in a 12" pan? These things are the size of about an 8 oz ribeye, 1" thick, for whatever that's worth. This may not even be a question ya'll can help me with but I figured what's the harm in asking. Thanks for any input! Also, there may be better options out there for high-heat searing and if so, I'm all ears.