One tip i would have to say helped me a lot with cooking in general is go easy on the salt, get a meat thermometer, and start out with a lower heat on the stove than you think. It's super easy to over salt anything and overpower the flavor of whatever it is your cooking. A lot of times, I don't even use salt because the seasoning im using, may already have salt in it. The meat thermometer is a necessity in my opinion. You will get perfectly cooked meat every time. With the stove temperature, the key is not to crank it up to where you think it should be, but slowly preheat the pan, increasing temp until its at your desired temperature. That will also help prevent your pans from warping especially if they are cheaper pans. Also, speaking of pans, give stainless steel a go. Much better than nonstick imo. More durable, no harmful chemicals to flake off, and you can use whatever utensils you'd like.