Hi Tim, if anything this post says chowhound is back… 
Anyway, here goes. Cooking for 2 mostly.
18/20 cm saucepan (mine are the hybrid Lagostina Lagofusion and Mauviel ss copper)
22 cm Le Creuset dutch oven (perfect for stews and soups)
24 cm saute pan (Mauviel stainless steel lined copper)
And then like you, I need a largish saute pan/frying pan. Right now I’d probably go for the Le Creuset 30cm shallow dutch oven. I say this as someone who has used (and still has) a plethora of options, from Fissler disc bottom to tin-lined copper.
Least used (never): a Fissler non stick oval fish frying pan. Never used because I prefer the De Buyer oval carbon steel fish frying pan. A pan I hardly use is my Dehillerin tin-lined 32 saute pan, because it’s just too large for what I usually cook.
And then finally I have some specialty pans which I don’t use often but they are irreplaceable, e.g. the copper jam pan by Falk.
I won’t be getting rid of any of these pans by the way.
