Do you believe it's worth it to purchase a "saucier" pot instead of relying upon

[no_hypocrisy]

a standard sauce pot?

I really don't make a lot of sauces and gravies, but I'm persuaded that the rounded bottom of a saucier is better than the saucepan.

But, OTOH, I have used common sense in the past and have used cooking utensils like wooden spatulas to stir into the bottom edges of saucepans and have avoided burning (as well as cooking on low heat and regular supervision).

Not to mention that sauciers are rather expensive, even on Black Friday. The best price I've seen is $139.

Don't get me wrong. I don't view sauciers as a "magic pot" where anything cooked in it will be a culinary delight.

Please give me your thoughts. No wrong answer(s).