I am currently in the market for a new saute pan, and would like to get everyone's opinion on saute pan sizes. I am a little desirous of a 6qt saute pan, because it seems like it would be so useful for cooking for more than two people -- dinner parties, holidays, big batches of sauce, etc. But, I wonder if I should, for the short-term stick with a 4qt or 3qt. I am considering All-Clad, the d5 from Williams Sonoma.
If you could write back with what saute pan size you prefer, and what you cook and how many you cook for, that would help me so much. Thank you!