chopin

slkinsey et al, Being a new cook ready to spend some money on cookware since I really don't have much (I ahve read Slkinseey's truly outstanding lecure on equipment), I have a question about the recommendation for getting: 1 qt. to 1.5 qt straight gauge saucepan, sauteuse evasee or curved sauteuse evasee (Amazon has a 1 qt. All-Clad MasterChef sauteuse evasee -- they call it a saucier -- for 35 bucks) - 3.5 to 4.5 disk bottom tall saucepan (Bridge Kitchenware has a 4.5 qt. Paderno Grand Gourmet tall saucepan for 78 bucks) Based on your recommendation, I plan to get the 11" straight gauge curved sauteuse evasee ( masterchef 5 1/2 qt Saucier since I don't want copper at the beginning). However,a fter reading the flexibility of the saueuse evasee for heating up sauces as well as reductions, would it not be more logicical to get: 1 or 2 quart sauteuse evasee AND a 3 to 4 quart sauteuse evasee in addition to the 5 1/2 qt saucier due to the flexibility of the sauteuse over the sauce pan. In other words, why buy a sauce pan in any size when you can get a similar sized sautuese evasee which would allow for maximum cooking utility? Am I being too simplistic with this reasoning? Chopin