Saucier size advice
Hi everyone, I’m looking to splurge on two copper sauciers online and would really appreciate some sizing advice.
They come in four sizes: 16cm (1.1qt), 20cm (2qt), 24cm (3.4qt) and 28cm (5.5qt).
I mainly cook for myself or the two of us but occasionally for four to six people.
I’ve loved small pans for finishing off a glace or beurre blanc but only used larger ones for béchamel.
I’m also looking for a second saucier mainly for pasta risotto and caldoso and the 24cm seems perfect for that.
I’m leaning towards the 16 and 24cm but I’m wondering if the 24cm is too big for my needs, especially since I’d likely want to use it for making larger quantities of velouté or béchamel.
Any input is appreciated!
Edit: update! decided to go for the 16cm because I’ll mostly be doing sauce-work and not looking to make more than two to three small servings.