I'm building up a cookware collection... I have started with two All Clad french skillets and a lodge cast iron skillet, which have all served me well. I am going to get some good sauce pans and a stock pot to replace older cheaper stuff I was given years ago, and I think I know what I want there.
The question I have is about the saute pan. These seem very popular in the cooking world in either a 3 or 4 quart size. However, they tend to run close to $300 for a 4 quart size. Are they really better than these "combination" pans:
They tend to go under the names of "essential pan," "weeknight pan," "chef's skillet," "simmer/saute pan," "saucier." They all tend to be priced $150-$200. All seem to have flat bottom with deep, large sloping sides and generally sacrifice bottom surface area compared to traditional saute pans.
As someone who is building a collection and who wants to improve cooking over time, should I go traditional or start with one of these hybrids?