I know this question gets asked a ton, and consensus seems to be that if you want one oven the 5.5 Qt round, 7.25 Qt round, or 6.75 Qt oval are all good choices. But please allow me to nuance the question a bit:
Suppose the following: (1) you have a nice selection of sauce pans and/or sauciers up to 3 Qt and stock pots (narrow and tall) from 8 Qt and up (and a saute pan, fry pans, and a roaster); and (2) you cook for five people on a daily basis, but you like to make extra for leftovers.
What size, or sizes would you get?
I am thinking about a 5.5 and a 9 round, but I am very curious to know what you think. 5.5 is small enough for most small preps, yet large enough for a mid-sized soup prep, and it has a nice amount of size separation from the 3 Qt saucier. 9 is large enough to produce a substantial amount of food for several meals.
What would you do? What would you do if you already owned the 5.5, loved it, but would like it to be larger? Is the 7.25 too close to the 5.5?
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