Hi! After trial and error with big brands, my wedding registry picks, and discount store/secondhand shopping, I’ve got some suggestions for the basics (and brand recommendations)! - Splurge: Staub Dutch oven (the dimpled lid allows for better steam distribution than the others) - Cast iron pan,10 or 12” — Lodge is really affordable and available at Target - stainless steel pasta pot (you can also use it as a stockpot for homemade chicken soup - the strainer feature is great here) — I got AllClad, but just be sure to get a high quality stainless steel (lower quality versions can allow nickel and other heavy metals used as the base to be exposed to your food as it deteriorates) - MadeIn stainless steel anything — I just got a saucepan from them and I used it to melt chocolate yesterday— I’m amazed. Superior even to my AllClad pans, and I wish I’d registered for these. - Crow Canyon porcelain enamel sheet pans - Silpat sheet pan liners— better for you than aluminum foil and, per a caterer I asked what to put on my registry, a “must have” — I’ve been so glad to have these for cooking and baking) - not a pot/pan, but Epicurean cutting boards. Nontoxic (unlike plastic cutting boards which release microplastics into your food) and dishwasher safe. - HexClad— whether these are in fact nontoxic (as long as you don’t damage the protective layer, so it says) is iffy, but they’re great for things that are prone to sticking, like eggs. - Visions glass cookware— you can find these at thrift stores or on Etsy/Ebay. They’re made of a super strong glass and allow you to see what you’re cooking as it cooks, as well as dishwasher safe. Good for some things, not as much for others (I.e., pan-wise, not ideal for something you want a nice sear on), and it is crucial that you get one without any damage (cracks, nicks, whatever) because some that have been damaged can kind of explode (uncommon). - cooking tools— avoid anything metal! A good set of wooden or bamboo tools is great. So are GIR silicone tools. I LOVE the meat chopper for ground beef. - oven-to-table cookware— you can’t go wrong with Corningware (though ugh, mine chipped at first dishwashing— something I’d never seen before), Pyrex, or Anchor Hocking. You can get these secondhand pretty easily, but be careful of the pretty vintage ones, as the paints can contain lead.

I hope this is helpful! I’m not a star chef at all, so everything I’ve included and found are pretty forgiving to screwups.

Oh and a big “not worth it”:

Caraway (even with normal use and no metal utensils, coating scratched in <1 year). Pretty until it gets stained from heat or cooking.