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Searing chicken thighs with zero oil felt weird at first, but the pan kept the heat so even that nothing stuck or burned at the edges. The temperature control really does most of the work for you.

Searing chicken thighs with zero oil and they came out golden with a proper crust, which I honestly didn't expect from a pan with a lid. The lid fits snugly and the heat stays even across the whole surface, so nothing scorches in the corners.

The temperature control really is even — my chicken thighs seared without a drop of oil and nothing stuck. The lid fits snugly too, so I've been using it for roasting veggies right after.