I've decided to finally bite the bullet and fill in my cookware collection and I think I need a little guidance. I want a lot of stuff but I'm not sure what the most effective way to pair pieces would be.
What I have now is mostly All-Clad and consists of stockpots, sauce pans and a saucier. I've also got a 12" Cuisanart saute pan that I really want to replace. I like the size and shape of it - it has loops instead of a handle which makes it easy to manuever - but I hate the material ( it doesn't heat evenly). I'd like to not only replace this thing, but also expand my cookware collection a bit. The issue I'm having is picking pieces. It's seems I am both greedy and neurotic, a terrible combination.
The 6qt AC buffet casserole seems like a good choice in terms of size and shape to replace my Cuisanart, but I'm waffling over smaller sized "every day" pans, braisers, and dutch ovens. I think the 3qt saute pan is the right piece for every day stove-top use, but for braising the handle seems like it would be a pain in the oven so I am unsure. My thoughts are:
1) Buy the 4q sauteuse instead of the saute pan for combination stovetop/braising, although the
sides seem a little high for a saute pan (3.25in)
2) Get the saute pan and just buy a domed lid for my existing 6 qt stock pot and pretend it's a
braiser (it would be about the same dimensions as the actual French braiser AC sells).
3) Skip the idea of a sauteuse and a domed lid, and just go straight for a true Dutch Oven and
braise in that. My only catch here is that I was looking at Staub Dutch Ovens. Is having an AC
and a Staub Dutch Oven overkill?
All of you experienced cooks - what is the best combination of cookware here? How ridiculous am I (I won't even address my additional fixation with the Staub Coq au Vin)?