Here's my current cookware lineup:
10" carbon steel skillet
12" cast iron pan
Big carbon steel wok
Big stainless steel soup pot
Right now, if I want to deglaze with wine or cook a tomato sauce, I have to drag out the stainless soup pot which is a hassle, plus it's irritating to try and saute in it. I'm thinking about a stainless saute pan for acidic cooking and to be able to do that cool wrist shake/flip move (which I can't do in a sloped skillet). What do you all think? Is a $100 stainless saute pan worth it?