I have been thinking that I can get away with 4 pieces for most anything.
1. 10 inch skillet
2. 3 qt. saute also doubles as a 12 inch skillet
3. 2 qt. sauce pan
4. 3.5 qt. sauce pan
I truly think I can get away with most of my cooking with these 4. However I am a new cook and I really don't have the experience to know what the future will mean.
I am using allclad and have the 4 pieces above. When would I also need a 12 inch skillet in addition to what is above?
I also have a stock pot.