I'm looking for a stock pot that has a few simple requirements: boiling pasta (easy enough), handle a light sauté of mirapoix before adding stock to make soup, less than $30. I'm thinking 8 quart or so? Anything fit the bill? Alanons and Circulons are too expensive.
Is using the stockpot to sauté even unthinkable? I did that all the time in a Le Creuset and All-Clad, but those can certainly handle the job. I'm wondering because I destroyed the nonstick surface on the cheap set stockpot I had, when the surface looks the same as the frypan that came with the set.