On another thread I was asking about which saute pan to buy, and mentioned what I have and what I need: http://chowhound.chow.com/topics/564724
(taken from the aforementioned thread): " ... lI have a glass ceramic kitchen stove, and the largest burner I think measures 9.5"... a standard, crappy glass ceramic kitchen stove (I miss my gas stove).
I need a suate pan... It's going to be used mostly for a) stews (which we usually have with rice) and b) whenever I want to fry something and don't feel like using my cast iron, since no matter how I season my cast iron and keep seasoning it and keep making bacon in it, food still sticks on it and takes ages to clean.
I have a bunch of cookware, but the ones I use are my 10" cast-iron skillet, a non-stick frying pan (mostly for eggs), a 12" deep non-stick skillet (I think 8" at the bottom, and I believe it's actually a stir-fry pan, but I hear some places calling it a deep skillet) that I desperately need to get rid of, and two cuisinart classic stainless steel saucepans of different sizes.
My budget: around $100. I want something that can last me for 5-10 years, and somewhere down the road I can upgrade to somethign better like copper..."
But someone suggested I forget about buying a saute pan and instead go with a brasier, like a Le Creuset 3.5qt buffet casserole. I can't find any for $100 like I was told, but still, is going with a braiser casserole really a better move?