Braiser vs rondeau
Thanks to everyone who responded to my earlier post. Being a total newbie, I didn't realize how broad my question was until I asked. So, thank you all for your patience and insight.
With your help, I've been able to narrow down my first purchase to either a braiser or a rondeau pan. Of course, I could totally be wrong in comparing these two. If so, I'm sure someone will let me know!
Originally, I had my heart set on the LC 5 qt braiser for about $250 (on amazon...I do have an outlet store nearby so could possibly get a seconds for less) I love the look of LC, it inspires me, but after reading MANY posts here (I think its safe to say, I've taken this research to an unhealthy level =0) I'm thinking SS might be a better material for my purposes. But, not sure. So far I've found the Sitram rondeau $180 (thanks to E_M), AC braiser (seconds) $150, and the LC braiser $250, and AC rondeau $240 (this was just the 1st price I found, could probably shop around for better)
Assuming these two are comparable, which of these pans do you think is the most versatile?
Doesn't this somewhat depend on what you cook and what quantity you cook? Neither type is a single-task item either.
Did you consider LC wide round 6.75q, which is in rondeau sahpe ? I think rondeau shape can be more versatile than braiser shape generally unless you cook casserole type recipes a lot but I have 3.5 qt LC braiser and love it, too. Also, 6qt AC stock pot is also very rondeau type shape, with its side low. (The bottom diameter is same as the 8qt AC stockpot's.) SS is much lighter than LC if you are concerned with the weights. LC 5qt braiser can be very heavy because of its heavy dome shaped lid so test it out in advance before you buy it.
I have the AC braiser and I just adore it. But I bought it after I'd been cooking for more than 35 years not because I really needed it but because I really wanted it. One of my very first good pots was the LC 6.75 quart Dutch Oven. There's very little you can't do in it: boil lobster & pasta, braise stews, make soups and stocks and beans, deep-fat fry, and steam. I've had that pot since I first moved out on my own and I'd replace it in a heartbeat if anything ever happened to it, but it still looks almost as good as it did nearly four decades ago.