I'm stuck trying to decide between these two sizes. I already have a range of sauce pans from 1 qt to 4.5 qt, as well as a 3 qt Calphalon Tri Ply "chef pan" which is awfully similar to a saucier. Then I have an 8 qt. copper core stock pot (which was a great Marshall's find). (I do have a bit of LC in various sizes). Geez, I'm answering my own question - I don't need anything, lol! I'm just another kitchen equipment junkie.
But...cookwarenmore is having the AC sale and I can't resist.
I think the 2 qt would be ideal for actual sauces of course, but the 5.5 qt would also be great for risottos, polenta, etc., among other things. Does it make sense to purchase both of these or is it overkill? I don't have any good friends that have the same passion for this stuff as I do, so I'm looking here for opinions? What do you think?!?!