I'm filling up my wedding registry and would love some input on pot and pan sizes. I'm planning on asking for Staub, Demeyere Atlantis and Scanpan items. I am currently cooking for two and will be for the foreseeable future but also make a lot of leftovers and want the capability to cook for more when possible. I'm not exactly going for a minimalist set, but I don't want a lot of overlap in size and capability.
I'm pretty well set in the sizes of the saucepans that I'd like because these are the sizes I use most often now, but could use input as far as the shape goes. Dutch ovens are kind of a new thing to me. And I've just been using my one saute pan for a long time now and am really looking forward to upgrading, but could definitely use some input in that area. Right now I'm thinking:
-1 qt. Demeyere saucepan
-2 qt. Demeyere saucier
-3 qt. Demeyere saucepan (or I could get the "casserole" which has two loop handles rather than the 1 long saucepan handle)
-4 qt. pressure cooker base (I already have this, it's of reasonable quality (Fagor) and like I said I don't want overlap.)
-4 qt. Staub round Dutch oven (5 qt. seems to be more popular, but I want a bit of a smaller base for no-knead bread baking)
-4.2 qt. Demeyere saute pan (the diameter on this is 11")
-6 qt. Staub round Dutch oven (I'm not sure on this one. I saw the 8 qt. and it seems too big. Anyone have experience fitting a chicken into this size?)
-7 qt. pressure cooker base (again, I already have this. This will be my "stock pot", at least until I move into a house with a bigger kitchen).
-10 inch Scanpan CTX nonstick skillet
-11 inch Demeyere skillet
-? inch ? brand cast iron fry pan
All of these are induction compatible (not important at the moment but probably in the future) and oven safe (except for the pressure cooker).
I'm not sure on what kind of cast iron skillet to get. I'd prefer something enameled. Am I losing out on functionality by doing this? Staub only really makes one kind, and I can only find them at Williams Sonoma. How about Le Creuset for this piece? Other recommendations? What would you recommend as far as size goes? I don't want it to be so large that I can't cook a reasonable amount of corn bread in it.
What are your thoughts overall? Am I forgetting something? Unnecessarily overlapping something? I'm especially unsure with having both a 11 inch saute and 11 inch skillet on my list. Is that necessary? Should I size down for one? Which one?
Thanks for your help. I want to make sure I get a ton of use out of these expensive pieces.