Many of these recipes that I will be attempting calls for:
- "heavy-bottomed saucepan"; is this a cast iron pot like le creuset or just a regular saucepan like All Clad's?
- "small", "medium" or "large" saucepan, without specifying volume(2 quarts, 3quarts etc.); what are the volume ranges that are usually ascribef to these ...um...labels?
I can only speak from experience about risottos and oatmeal. Both All-Clad and Le Creuset work fine for these. Both heat evenly, but the latter heats more slowly and stays hot longer when you take it off the heat, which doesn't really affect anything here. That said, I usually reach for the Creuset pan for risottos because I find them more pleasant to stir (a flat wooden spoon seems to reach better into the corners).
I use my small (1 qt) All-Clad pot for oatmeal because of its convenient size (I don't own teeny Creuset pots--they looks silly to me).