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Cookware

Stockpot vs "Dutch Oven" and Long Handle vs Short Handles

7nkWAR9lAPnmzKRlhYAD | Apr 13, 202001:15 PM     19

Hi All,

I'm considering buying Falk's classic line of copper (with cast iron handles) and I've generally settled on the following three categories of pieces, but having trouble making my decision for the specific pots:

1) 11 inch fry pan [settled]

Choice between two stockpots, both 8qt, one taller, one wider:
2(a) Stock Pot (24cm W x 15cm H) (8qt) [Taller]; *OR*
2(b) "Dutch Oven" (28cm W x 12.5cm H) (7.9qt) [Wider]
USE CASE: I do both stews/braises and soups in equal amounts. Which should I get if I can only choose one? If I go with the Dutch Oven, does it make more sense to get an enameled cast iron dutch oven instead?

Choice between two sauce pots, both about 3qt, one longer handle, one shorter handles:
3(a) Sauce Pan (20cm) (2.9qt) [Single Long handle]; *OR*
3(b) "Dutch Oven" (20cm) (2.9qt) [Two Short Handles; exact same dimensions otherwise]
USE CASE: Go-to pot for small things. I note that the base weight of each pot is 5.5lbs, so I wonder if a single handle will cut it.

Falk calls their dual short handle pots "Dutch Ovens", but they are effectively stockpots/sauce pots depending on size.

I'd be happy of everyone can give some insight as to (a) whether a taller or wider stockpot works for them, and (b) whether they prefer longer handles to two short handles for their general use cases.

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