I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I read that
things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the materials.
Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?

Rob