What's the difference between sauce pan and casserole?
Here in England the main deifference is that a saucepan is used on top of the stove - e.g. making rice, veg etc where as a casserole is used in the oven, to make stews, casseroles etc.
There's no reason why you can't use a casserole on the stove, but it is unlikely you would use a saucepan in the oven - mainly because it has not be designed for this, so the materials used may not be able to cope with oven temperatures.
Come to think of it saucepans will have a base constructed differently to a casserole as all the heat is coming from below rather than all around.
Hope this helps
I agree with this take. I have a perfectly adequate casserole that I tried using on the stovetop once and it was a total disaster. (Think charred material, lots of smoke and a completely inedible product).
Just to add one more layer of confusion. I always thought that a "casserole" that you could also use on the stovetop was called a "Dutch oven." How does a Dutch oven fit into this scheme?