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What are the best medium-sized pie pans, pans and spring form ramekins?

I need a little more kitchen gadgets and intended to ask my husband to the next. Can anyone suggest the most common and convenient sizes: 1. Tart pans for with savory and fruit pies – is 10 inches format most commonly used? 2. Spring form pans – 8 inches or 9 inches? I think I use 9 inches more often but just checking. 3. ramekins – I have recipes for everything from 6 ounces to 12 ounces, but the most common formats in my recipes are 6 oz / 3 / 4 cups or 8 oz / 1 cup. 3 / 4 cup appears more often, but should I go with 1 cup for versatility? Can anyone recommend a puree that is a reasonable price? Mainly to be used for potato puree and maybe applesauce, but I'm sure I'll find other uses. Thank you! So you think my best choice for all the reasons are a 10 inch pie, 9 inches and 1 hinged cup ramekins?

Yes, 10-inch pie, to hinge 8 or 9 inches – I would personally choose 8 inch and 1 cup ramekins. Miu France Food Mill w / 3 discs of potato rice, make preparations for Infants with apple sauce and crushed tomatoes in tomato puree (which actually contains tomatoes).

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