I'm trying to decide between these two pans. The French Braiser (top photo) is a 12" diameter saute with a domed lid, and a round roasting rack, and is 6 qts. The 4 qt. braiser is 13" in diameter with a domed lid. Which of these two do you think would be more useful? My largest skillet with lid is 12", and I don't really have a saute pan, although the 12" covered frypan would also work for a saute pan I think. The rack on the French braiser is great for covered roasting, and then uncovered to brown. That should make for a juicier result. The 4 qt. braiser also works as a large frypan, while the saute does not.
Please help me decide! Which would you choose? Click photo to enlarge. Thanks!