As far as count of CI, we have skillets from 3" up to 12 inches (was there an 11 inch made? I don't seem to have one).
At last count we had 50~60 pieces of CI (including the garage), 20 ~ 30 in the house, but this count includes griddles, DOs, waffle maker.
I did get to use a Wolfgang Puck tri-ply several times, It has me thinking about looking for tri-ply or at least heavy stainless (alloy is about immaterial, Pun). I'll ask Wife to keep her eyes open at the thrift shops.
I have a Lincoln Marathon, a commercial NSF aluminum pan, measures ~ 8 1/2 inches at the rim. I like it enough to go to the supply and pick up a 10 and/or 12 inch, IIRC these styles of pans are inexpensive. Probably because restaurants burn through these pans.
We have an amount of Revere Ware SS which I like just fine, sort of. At higher heats they work well enough, mostly for reductions. At lower levels the ranges pilot lights become an issue by causing hot spots.
And that's my story of cookware.