The pan I used last night was an aluminum chef's pan, but I'd use my Grandmas cast iron or any non-stick or one of the Calphalons we have. It was just the pan with the closest handle when I opened the cabinet. You don't want the meat to stick but all of those can have that property if they are seasoned and the non-stick isn't flaking off. (nasty stuff to eat, tephlon flakes). I would think a properly seasoned cast iron might be best because they have the mass to stay hot when you throw the cool meat in them without cooling down. Next time I'll try it with olive oil since that can get hotter than butter. I was afraid to scorch the butter and give it a burnt taste but what happened is the butter carmelized and it actully helped the flavor. I can't begin to tell you what temp that was, though, and I'm not sure I can repeat it except on this stove on this burner.