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gawgi | Nov 7, 202006:12 PM     30

I've got the itch for a new piece of cookware, and I know I should do what I want. But I'm looking for some opinions. I was thinking of replacing my 30+ year old Farberware 4-qt soup pot with an All-Clad 4-qt one. But then I saw a good deal on one of these Crate & Barrel special All-Clad 4-qt sauteuse pans (with lid & double handles): https://www.crateandbarrel.com/all-cl...

I do a bit of braising, as well as light frying and cooking with sauces. I have an All-Clad 12" skillet as well as an BSR cast iron #8 skillet, but of course, no lids for those. I'll sometimes use my mom's old cast iron Dutch oven or even my larger 6-qt Dutch oven, especially for frying. But a bit lighter pan with 4" straight sides, a lid, and room for a few pieces of meat seems pretty useful. (I think it might even be better for the Italian Sunday gravies that I've been making about once a month since COVID-19.) I can see cooking my three-pork jambalaya in it.

I have an All-Clad 3-qt cassoulet that I love for many things, but I can't put 4 bone-in pork chops in that pan. And sometimes, I wish I had that extra quart of room.

But I wouldn't mind replacing the Farberware soup pot with one that heats more evenly, for my soups, chicken, birria, goulash, and dumplings, (For bigger batches, I've another Farberware 8-qt pot I inherited as well as a 12-qt stock pot that is great but really for that really huge batches.) And I brown my chicken before adding water to make chicken stock.

I know these are a bit different pots. But given what I own, which strikes you as the better purchase, as the one more likely to be a bigger difference? Or maybe I've got enough and should save my money for something else? :)

Thanks!

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