Currently I use a stainless steel frying pan with an aluminium core. It works ok for frying steaks and the like, but I'd like something better especially for this purpose.
Initially, I thought it would become a Calphalon hard anodized aluminium pan. There is hardly any better heat conductor than aluminium and the anodizing makes the pan hard and durable.
But now I read many good stories of carbon pans. Do these perform better for frying steaks and the like than anodized aluminium? And if so, why? Surely carbon steel is not a better heat conductor than aluminium.