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@ChasnotRobert
Rationale for two pans is (apart from I like pans and have both a SS saute pan, well two actually, and a blue steel pan and a couple of non stick pans for other people to use):
Saute pan is great for cooking a wide range of sauces, one pot dishes etc. I don't find stainless good for just frying though. Which is where the blue / carbon steel pan comes in for eg frying eggs, bacon, sausages, liver, mushrooms etc.
Limitation of blue steel is that it doesn't play nice with tomato based sauces.