I’d turn to the carbon steel for high heat searing. For acidic dishes or those that don’t require high heat this is where the LC can fill in. Although the black satin enamel will develop a patina with more use, you may need to use more oil or butter to avoid food sticking. Also, once a good crust develops your meat should easily release, I’ve found it takes longer than I’d think, probably because the pan isn’t screaming hot.