Is it worth getting a curved-sidewall saucepan as opposed to a more typical straight-sidewall saucepan?
A saucepan is basically a miniature stockpot or casserole, typically at least 2/3 as tall as it is wide, with one long handle and a possible second, short, helper handle. A saucepot is much the same, only with two short handles, making it harder to pour with only one hand.
Some saucepans or saucepots are curvy. That is, the diameter at the base is smaller than the diameter at the top. These curvy saucepans/saucepots are called sauciers or sauteuses.
So which style should you get if you could choose only one: straight sided or curved?
, which–ironically–I got not for sous vide but for thermal testing purposes. But it also does its intended purpose quite well.