I have been given a set of very thick and heavy tinned copper sauteuse pans, 5 in all, ranging from large down to small. I have no idea what they are used for. They don't come with lids but I have copper lids with gunmetal handles that came with a set of Leon Jaeggi saucepans that were a wedding present forty years ago.
If anyone has a definitive answer for their use in an old fashioned professional kitchen I would appreciate it.