I rarely buy single-purpose equipment or cookware. I dislike having extraneous stuff in the kitchen and pantry. Storage isn't an issue, though, so if there is reason to get something, and I'll get adequate use from it, that's fine.
1) I have two Staub round FOs (one five-quart, one two-quart) and use them frequently. But I've often needed an in-between size, so I've just ordered an LC 3.5-quart oval.
The round FOs braise nicely. Does the LC braiser offer any advantage in braising or have any other uses that the FOs don't? For instance, I have a 3-quart saute pan, but would like one in the 5-quart range. Could the braiser double-up, to serve that function, too?
2) Re LC sauciers: I have stainless saucepans and sauciers that I'm happy with for most applications. Could an LC saucier be used for things besides the nightly cooking of sides--dishes that require heavier pots, such as baking beans? I don't like the way they turn out in the FOs (no matter how closely watched, the molasses seems to burn), but I don't really want to buy an earthenware pot if I don't have to, because that would be a single-purpose purchase (I think). Would the three-quart size LC saucier be good for making a smaller batch of soup?
3) I have enough skillets in 13-, 12- and 10-inch sizes, of various makers and materials. Is there really a reason to get smaller ones? For what do people use 6" or 8-9" skillets or frypans?
Thanks if you can advise on any of these questions. I have searched the archives, but haven't found the specific info I'm seeking.