I know you decided, but my advice is to get a quality stainless pan like All-Clad for searing and use LeCreuset for other cooking. I have both and the searing performance is just so superior on stainless. If you want to keep the meat drippings/scrapings for longer cooking, you can always deglaze the pan and pour it into the Dutch oven.
Wife to my best friend
DD1 (4/15/10) and