I just want to put my earlier comment into context. Claus, I’ve already mentioned how I love to try your frikadeller recipe. But I don’t see this as ‘high heat searing’. I’m sure you know what I mean and that you also use the Proline for high heat searing, i.e. where no liquids are involved (at least while the protein sears) and where there is actually high heat.
The frikadeller recipe seems to lend itself for a wide array of well-suited pans imho - as lots of fats are added, including butter with its low burning point, and the heat is also kept low.
I’d probably use my Mauviel copper saute pan (24 cm) for smaller portions. But I could just as easily use enameled cast iron, eg my 30 cm low Le Creuset dutch oven, or a cheap Paderno GG paella pan.
I’d pick all these other cookware options over a Proline. It kind of makes my earlier point: imho the Proline is a good pan, but for any given cooking task there will be a pan I’d much rather use.
