Vox Humana wrote:

> "FDR" > wrote in message
> .. .
>
>>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?
>
>
> A casserole has two loop-style handles, one on each side. A sauce pan has a
> long handle, and perhaps a helper handle if it is very large. A Dutch oven
> is generally a large, heavy pot made from cast metal and may be coated with
> porcelain. Stock pots tend to be taller and smaller in diameter than Duct
> ovens to minimize evaporation and are made of lighter weight material.

Cook's Illustrated disagrees with your definition, at least to the
extent that they would consider the SS casserole a Dutch oven. They say:

We find that a Dutch oven (also called a lidded casserole) is almost
essential to making stews and braises such as pot roast. A Dutch oven
is nothing more than a wide, deep pot with a cover.

They then go on to test a bunch of such pots, concluding:

Our favorite pot is the eight-quart All-Clad Stainless Stockpot (despite
the name, this pot is a Dutch oven). The seven-quart Le Creuset Round
French Oven, which is made of enameled cast iron also tested well.
These pots are quite expensive, costing at least $150, even on sale. A
less expensive alternative is the seven-quart Lodge Dutch Oven, which is
made of cast iron. This pot is extremely heavy (making it a bit hard to
maneuver), it must be seasoned (wiped with oil) regularly, and the dark
interior finish is not ideal, but it does brown food quite well and cost
just $45. [They go on later to warn about problems using cast iron with
acidic ingredients.]

I use the Kirkland 8 quart "stockpot" (which is effectively identical to
the All-Clad) as a Dutch oven with great success. It isn't a very
useful stockpot, however. I find this pot much more flexible and
generally useful than the (smaller) Lodge Dutch oven that I also own.

ted