Pan Sizes for Registry, pretty serious cook
What size pans do you really use?
I'm registering for individual pieces for wedding presents, but was basically just going to upgrade some of the pots I have now. Does this sounds like a useful assortment?
1.5 qt lidded saucepan (for small jobs like boiling one egg) upgrading.
3 or 3.5 qt lidded saucepan (worth upgrading?)
3.5 qt Le Creuset dutch oven (already have)
6 qt Lodge dutch oven (already have)
6 qt pot (Wasn't going to upgrade, mine's ok. Would a thicker one be better?)
8 qt multipot (wasn't going to upgrade)
16 qt stockpot (need this size, make lots of stock. on registry)
Saute pan (deep 4 qt All Clad 5-ply, 10" diam, on registry)
12" fry pan (all clad 5-ply, on registry)
+ have a couple of cast iron pans.
I'm mostly unsure about what is worth upgrading and what sizes of saucepans are useful.
Is there any size I'm missing that would really help?
I wouldn't worry too much about upgrading your smaller pans. If anything, you might consider an enameled LC oval 6.75 dutch oven
The only thing I think I would change would be, personally I would go with the 12" 6 qt All Clad Saute with lid. You can cook less in a big pan but you can't cook more in a small pan. It seems I'm always using 12" pans and there is just two of us.
On your smaller pans, yes upgrade and keep them. We've moved 5 times in the last 8 years, and I'm still unpacking boxes from two moves ago. In one of those boxes is an All Clad 1 qt sauce pan and a 3 qt sauce pan. I really miss those pots, 1 qt. is great if you need to throw together a quick sauce for some steamed veggies, 3 qt. is great for a can of soup and various other things when you don't want or need to bring out something bigger.
Aside from using my larger pans/pots for the entrees, I always seem to be using my 2- to 2-1/2 qt. sauce pans. I have three of those and use them often for veggies, grains, sauces.
I have one 3 quart sp and one 3 quart saucier, and I know, like you, I'd really miss being without that size. I use them for half-pounds of pasta, etc., cooking potatoes, making small batches of soup. I want a 4-qt, which I don't have, so for now the 3- qt is the workhorse in that range.
maggie, I think one smaller sized fry pan or French griddle might be useful for sauteeing things like onions, shallots, mushrooms, other veggies, if a recipe calls for adding them separately. Maybe a 9" or 10"?
I have 13", 10" and 9" fry pans or French griddles (and a separate 10" for omelettes), and I'm thinking of adding one more smaller one (8" or 9"). Obviously, it's not necessary to have all those, and I didn't when I was first starting out, but I think one 9" or 10" is something you might find useful.
My main suggestion is to not necessarily limit yourself to one of any given size. Particularly with small and medium saucepans/pots, if you have found you like a particular size that works for your way of cooking, chances are you will often be able to make good use of two or even three of that size when making a meal, especially one with a few courses. Multiple small/medium saucepans always come in handy.