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Good stainless ones handle high heat fine – no warping, no discoloration. Mine stays put during searing thanks to its weight and wide rim that grips the pan securely. I lift it briefly to flip meat, but it catches tons of splatter even with vigorous sizzling. The mesh is tight enough to block oil spray but open for airflow, so steaks get a great crust without steaming. Handle stays manageable (not ice-cold but not burning). Been using it on high-heat cooks for months with zero problems. This model is built tough for searing – oil splatter screen . Keeps the mess contained.