KY,
I would imagine that CHris wasn't trying to suggest that a Dutch oven would be
incapable of doing those things but just that there's a pan or material out there that can do all those things better or easier. For instance, to properly saute, it's really best to have something slightly lighter with an extended handle - like a multiclad fry-pan. Again, the Dutch oven is capable of doing this but it's not ideal. I think you're approaching it as if you were on a desert island and could only have one pot/pan. If so, i would agree with you.
P.S. I realized I addressed you as KY to abbreviate. If u prefer I don't use those particular letters, no problem.
