Saute Pan vs. Sauteuse
I'm trying to decide between the All-Clad 4-quart saute pan and their same size sauteuse. The only differences I can see are that the saute pan has a long handle plus a "helper" loop and a flat lid, while the sauteuse has two loops and a domed lid. Which one would be the better overall choice?
If you are going to be putting in the oven a lot then the sauteuse. If mainly on the cooktop then the the saute pan. If you are using the sauteuse on a gas burner then the handles can get really hot. At least my non-all-clad SS pan handles get so hot that I need a cloth to move the pan.
The other issue is how well it stores in you cupboard. Then the handles can be a PITA.