As far as pans go, I guess it kind of depends what you are going to cook.  Here's what I bring:

1 plastic bowl
1 dipper cup
1 plate
1 small + 1 medium pot
1 fry pan
flipper,big spoon, 2 forks, 2 spoons, 2 knives (all plastic)
1 insulated coffee mug
1L Nalgene bottle

I generaly have granola/dried fruit for breakfast (plastic bowl + spoon), use no dishes at lunch, and then have either a lake trout, a walleye, or some noodle-based meal for dinner.  I bring the two pots so that I can cook in one and make hot water in the other (coffee and/or dishwater).

As far as portaging goes, I triple every one.  I could double-portage, but I find it much more pleasant to do the 5 trips across with less weight on my back than 3 with lots.  I do bring a lot of stuff, though.

Another thing I would recomend for spring Q trips is to not take the canoe across a portage on the first trip.  Sometimes the trail can be hard to see in the spring and animal tracks merge off of it.  It's easier to make it out with a pack on your back vs. a canoe on your shoulders.  I learned that the hard way once and had to bang around the woods a good while with the canoe until I found it.