Pan to braise and then put in oven?
I'm looking for a pan to mainly sear/brown 2 pork loins over the stove top and then complete the cooking in the oven. The recipes usually call for a deglazing process/sauce making over the stove after pork loin is removed from the oven. I don't do a lot of slow cooking other than pasta sauce and soups which I make 3 recipes at a time so use a very large pot I alread have. I have a 13" Calphalon One nonstick chefs skillet, but thought the non stick would not be good for this purpose.
Which is better?
5 qt saute pan (with straight edges) or
8 qt dutch oven
The dutch oven appears to have taller sides. Is this overkill for what I need or more versatile?
Also, any bias towards Lodge cast iron, Calphalon One infused anodized, or Le Creuset enamel coated cast iron for this purpose?
Thanks in advance.