This question has been vexing me lately. Other than not being able to get a spatula or spoon or whatever underneath the food, what exactly is the disadvantage of having the same exact pot, just with higher sidewalls? Ie, the same 28 cm low casserole/saute vs high casserole vs sauce pot vs high sauce pot?
The advantages are clear, more volume can fit in it and given the same volume, higher sides = slower evap rate. However, given the same height in the pot, the evaporation rate would be similar between pots as well (lower/higher total volume). But that's a different discussion.
I just can't quite figure out why one buys the saute pan over the casserole unless one needs to flip the meat & can't really do that without special tools if one uses the caserole.
I don't really use casseroles, as you may have guessed. But they seem so darned versatile and better than the saute due to the higher walls. Minus the "angle of attack" issue again.
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