What size pans do you really use?
I'm registering for individual pieces for wedding presents, but was basically just going to upgrade some of the pots I have now. Does this sounds like a useful assortment?
1.5 qt lidded saucepan (for small jobs like boiling one egg) upgrading.
3 or 3.5 qt lidded saucepan (worth upgrading?)
3.5 qt Le Creuset dutch oven (already have)
6 qt Lodge dutch oven (already have)
6 qt pot (Wasn't going to upgrade, mine's ok. Would a thicker one be better?)
8 qt multipot (wasn't going to upgrade)
16 qt stockpot (need this size, make lots of stock. on registry)
Saute pan (deep 4 qt All Clad 5-ply, 10" diam, on registry)
12" fry pan (all clad 5-ply, on registry)
+ have a couple of cast iron pans.
I'm mostly unsure about what is worth upgrading and what sizes of saucepans are useful.
Is there any size I'm missing that would really help?