My skillet selection has ebbed and flowed over the years, for about the last 10 years everything I've added is induction capable.
I like my de Buyer Mineral B a lot. Well seasoned they're what I use for searing and other high temp work. Would think the Prima Matera would serve well as well. (may have to try one - this site always costs me money
) I've used the Mineral B at home and in commercial applications.
For stainless you might consider the Viking 7 ply - It's professional quality, great skillet and saute pans, but prob only available on Ebay or other similar markets. I've not used their more available 5 ply but would expect similar quality. I also have a Viking saucier that gets used quite a bit. I've used a lot of stainless and the Viking is easily the best of them (for me).
I've heard good things about Demeyer but have no experience with them.
Should you need to re-home the Matter Bourgeat, I run a no kill shelter for abandoned pans where it will live out it's life in dignity.
