This is probably a stupid question, but what's the advantage of a domed lid for something like a saute pan? I see AC offers one but I don't understand. I get it for braisers - it's why I like my LC braiser with the domed lid since I might have a large piece of meat in there that is taller than the 2.5 inch depth. But why for a saute pan?
Also, W/S is offering a new Staub pan that looks exactly like a 4 quart braiser, but with a pyrex domed lid. Pyrex? I thought Staub was all about it nubby lids.