I am kind of confused between all the different names used in cooking utensils. i am looking for a shallow pan that i could use to make curries without burning with less water. So i am across ALL CLAD brown and braise pan and saute pan. Both are 4 qt . The only diffrenece i could see between those two is that the braiser has domed lid and the saute pan has flat lid. Is there any other difference other than that? Does the thickness of the pan change? What is the actual difference between a braiser and a saute pan. Any inputs are appreciated.