"amandaF" > wrote in message
...
> Both pots are Calphalon
> - one is 7.5 quart stainless steel soup pot with tempered glass lid
> - the other is 8.5 quart infused anodized aluminum dutch oven with
> stainless steel lid.
>
> I bought a skillet - same brand as the two above and infused
> anodized as well - that would does not come with the lid but the lid
> for the dutch oven fits perfectly w/ the skillet
>
>
> The soup pot is to make Thai Tom Yum soup (frequently) using chicken
> w/ bones. I think it is wide enough to put a whole chicken if I want
> to roast though the Dutch oven seems roomier as far as the width is
> concerned but when it comes to the depth, I am a little concern that
> the lid won't close right. Not that I would roast a whole chicken all
> the time but I want to start doing roasting chicken in the oven.
>

I have some Calphalon and love it for certain things. I would go for the
Dutch oven, as I don't see the benefit in a Calphalon soup pot. These pots
are heavy enough without adding quarts of soup. And, if you make decent
quantities of soup, the lightest soup pot is already heavy. Dutch ovens are
also very versatile, you can use it for anything you can imagine, including
stews and soups if you like.