Saucepan vs Covered Casserole
Looking at some new cookware for soon to be induction cooktop kitchen. I'm leaning toward the Demeyere Atlantis line, and I noticed that they have several covered casseroles in sizes that are saucepans in my current cookware - 1.6qt and 2.3 qt. The pan part seems to be shaped exactly the same - straight sides that are fairly high. It's just the handles that are different - long handle on saucepan and two hand grips on the casserole. Therefore, it seems like an ergonomic difference.
My thinking is that the casseroles would be better - more compact to store, easier to move to the oven, better looking if it goes straight to the table. Am I missing something? Is there a reason why I would want a saucepan handle in pots that large? I often tip my smaller ones, and the saucepan handles are nice for that. But I don't think I tip the larger ones much.
Would love to know your thoughts. Thanks!