i am a relatively new cooking enthusiast. this past year i just made the realization of the difference in pan materials and how they affect your cooking. i am looking to build a set one pan at a time as i try different techniques. as i buy each piece, i want to basically get the size i will get the most use out of. so far i have a 12'' skillet (pro clad) and a enamel covered iron 6 qt dutch oven (starting to think i should have got the steel pro clad). now the next technique i am looking at practicing is sauce making. any advice on what type/size sauce pan i should look for? after switching from my cheap fry pan to a steel try-ply i realized a huge difference in how my food came out, would that also apply in sauce pans?