One of the reasons I have cabinets full of cookware, even though I'm quite the amateur, is that I most often cook for 1, 2, or 3 people. Could be any one of those scenarios on any given day of the week. Less frequently, I'd cook for 4-6 (when family visits).
Anyway, in addition to having different materials of everything (stainless steel, cast iron, stone, etc.), I have different sizes of everything.
Given that I mostly cook for 1, 2, or 3 people (two of whom do not like leftovers), what do you think the ideal collection looks like in terms of types of pans and sizes? We do chicken breasts w/veggies on the side, casseroles, steak, pot roast, tacos, and sometimes pasta. Just basic stuff.