I really don't care for the tall narrow shape of the All-Clad 2 qt. saucepan, and the lack of a pouring lip. I much prefer the shape of their windsors or their reduction pans, and they have the lip for easier pouring. Any reason why I couldn't use the 1.5 and 2.5 qt. pans as my smaller saucepans instead? I know they reduce things faster, but would this be a problem in cooking other things in them for day to day cooking?
I also have their 3 qt. saucier, but I guess I don't really need it with the 2.5 windsor...do I? I think I can do more with the windsor pan, than the similar sized saucier. What do you think?