Deep Saute Pan vs Stockpot I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot.

But from looking at All Clad's choices for the stockpot and the deep saute pan, these seem very similar, except the pan has a long handle and the pot does not.

Is there a functional difference?
There is no functional difference, just a matter of preference. Pots are pots, in this case. Same material and essentially the same size.