What you get depends on your cooking style. I have a 16qt cheap stainless steel , a 12qt and a 6qt, all with a full sized strainers. Not great for cooking directly on flame, but really great for heating food in cooking bags, steaming veggies, cooking pasta, home canned foods still in the jar or just putting food inside smaller pot, then in bigger pot with enough water in big pot to heat food. Nests well.
My set up allows me to cook for up to 16 people, but I don't cook as much as reheat. Most of the food I bring is precooked, frozen in cooking bags for reheating later, home canned or canned goods from store depending on length of trip and available cooler space. Foods cooked on grill or griddle are a different animal.
The important thing is to have strainer baskets for your pots to elevate the food from the bottom. A good griddle. Dutch ovens if you want to spend more prep and cook time in camp. I prefer to do all the prep at home, but do like to break out my DO's (12" and 16") for baking on layover days.
As mentioned before a skillet is a waste of space.
All my cooking/eating gear came from the ARC store except my partner stove and griddle, so I do not even have a $100 in my kitchen gear or even know the brands. Spent that much on griddle.
Time is like a river. You cannot touch the water twice, because the flow that has passed will never pass again. Enjoy every moment of life on or off the river.