Use fondue pot as saucepan?
I bought a Henckel enamelled cast iron fondue pot to use as a saucepan - so far it works great, no hotspots, keeps food warm a long time and impervious to acid. Has anyone else ever done this? Any caveats? It was certainly much less expensive than LC and not quite so heavy (6 lb as opposed to 7). Related question: where would I find a lid for it, since it's an odd size (9 1/4")? Thanks for any help.
You have a felicitously-shaped pot to do double duty. I can't be sure from your photo, but she looks as if she has a "saucier" figure, not what I'd expect of a stolid fondue. I say sauce away.
My LC fondue (tall, narrow on a POS stand with a burner insufficient to do *anything* save scorch the Emmentaler) makes a passable deep fryer for small quantities.
Re: lids... Measure in cm, then Google. If no luck there, look for an old lollypop lid.