First time poster but I have been an intermittent reader and lately a full time lurker.
I am finally going to replace some of our assorted old cookware with new cookware. I've done alot of research and am planning on going with the Demeyere Apollo line and either a Le Creuset or Staub grill pan.
My wife (quite reasonably) wants to limit me to the grill pan, a non-stick fry pan and an uncoated fry pan. For sauces and heating liquids she is fine that I select two saucepans.
I'm pretty much sorted for the fry pans which will both be 28 cm.
I'd be grateful to get some feedack on size for the saucepans. At the moment I am planning on a 16 cm saucepan (1.5 l), and a 22 cm conical saute pan (2.5 l). We have 2 daughters who will leave the nest over the next 5 years or so and we cook for company say twice a month. Quite rare that we are ever more than 6 at the table. We have other larger vessels for boiling water for pasta etc. but my main issue is trying to settle on a reasonable set of sizes for the two saucepans she's allowing me. I know it depends on what we cook - but just in general what would people suggest is a reasonable set of sizes to buy with these two pieces to have me making most use of them.
I did check out the Cooks Illustrated advice from some years ago which suggests 3 quart (roughly 3 l) sizes for seemingly everything...but that just seems too big for the amount of sauces etc. we make and with the conical saute pan coming in at 2.5 l I feel we are OK at the higher volume of the two pans and the other should be sufficiently smaller to be...well, smaller :~)
Thanks for any and all suggestions,
PS: BTW I did try and get her to go for a 3 quart straight sided saute pan but so far she's not budging.