recommend some pots and pans?

If you go for a nonstick fry pan - and there are times where this is JUST the thing - try to go for one with vertical sides. I hate when I’m using mine and I try to slide the spatula under something, only to have it skitter across the bottom and slide right up that nice curved side.

Don’t go for a really spendy nonstick either, the coating wears out over time and you’ll want to replace it.

I really do recommend owning one cast iron dutch oven. Yes, you do have to take care of the finish but it’s easy - just clean it shortly after using it (which you should do anyway). A quick swipe or three with a plastic scrubber, wipe dry, add a dollop of Crisco and put it on the burner to melt the Crisco and complete drying it (I use a bit of paper towel to wipe the Crisco all over the inside as it melts).

I LURVE mine. I can set up chili or spaghetti sauce in it, bring it to a boil, turn the heat waaaaay down - and it’ll simmer for several hours and NOT SCORCH THE FOOD. I don’t even have to stir the food all that often. Obviously it can go from stovetop to oven which is occasionally very useful. Not to mention adding a bit of needed iron to the diet.

Only, I cooked chili or something in it once, and FORGOT TO CLEAN IT until the next morning and that damaged the seasoning. Now I need to sandpaper the coating off and reseason it but I haven’t found the time. I really, REALLY miss it. I’ve told Typo Knig that a great holiday gift would be for him to take care of sanding the inside clean (I even bought a brush that will attach to the power drill to make it easier).

A metallic taste is most likely because it’s not properly seasoned - I had that problem with one I owned 25+ years ago.

I do own a cast iron griddle - big flat square, small lip. It would be better for pancakes if I set it on the burner on low for 15 minutes or so to get it more evenly heated. Even with less pre-warming, it does a better job than the nonstick skillet!
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I suspect you’re looking for specific brand recommendations but in general, here are the things that we use on a nearly daily basis, and which will last a lifetime:

2-3 assorted stainless steel saucepans. I have 3. Had a 4th (same size as the largest) but the kids’ babysitter ruined it. I use one of those nearly every day.

Medium-size stainless steel stockpot. Good for making larger quantities of spaghetti sauce. Not large enough for a turkey carcass or huge batch of veggie beef soup (I do have a larger one for that).

One stainless or cast iron (plain or enameled) dutch oven. Preferably with a metal handle, or ovenable plastic (Le Creuset’s come with a plastic handle that supposedly goes up to 400 degrees).

A set of nesting stainless steel mixing bowls. I bought mine in 1981, use them constantly and they hold up beautifully.

A couple of covered casseroles that can go either in the regular or microwave ovens. Daily use here for cooking veggies.

A stainless colander (the sieve thingy with the larger holes). As with the bowls, 28 years old and brand-new looking, and frequently used.

Cooking utensils that have dishwasher-safe handles. Wooden handles are nice but the dishwasher will ruin them. I forget what brand we got when I went on a wholesale “upgrade the utensils” binge a year or so back but they’re all stainless handles.

Plastic cooking utensils (for use in nonstick or enameled cookware) is something you don’t need to go too high-end on, as ultimately these will break, or melt through carelessness. You need 'em, just don’t expect them to last a lifetime.

We went through a period of liking the Calphalon anodized aluminum pans but I rarely use them now. Occasionally the dutch oven, because my cast iron one is DOA at present. I just don’t like the heat-conducting handles, and while they’re easy enough to keep clean the insides always look a bit stained.

I have a regular set of these, but my huge-ass stainless mixing bowl has a rubber or silicone covering over the bottom, extending about 1/3 of the way up the side of the bowl. It’s nice for when you’re really laying into the contents, trying to mix everything up, and suddenly you find you’re skidding it down the counter. I only got this for my largest bowl as the others are easier to keep in check, but a monster-sized mixing bowl can be more of a hassle to deal with.

To add to this point;
I’d recommend smooth blades (as opposed to serrated blades) for knives you’d use for cooking. I find that serrated blades tear raw meats, instead of slicing.

To go with those smooth blades, you’ll want to get, and learn to properly use, a knife steel. A well sharpened knife makes work so much easier and more enjoyable than a dull one, as well as safer. There are various methods to using a steel, some more dangerous-looking than others. Whichever you use, just don’t slice a finger off.

eta: I’m not familiar with Wustof, but we have a Henkel that my parents bought us. It works beautifully. My parents have been using one for years, and my Dad’s a cook, so he should know his stuff…

There are stamped knives that are of equal or arguably better quality than anything Wusthof or Henckels make. Wusthof and Henckels both make some great knives but the “forged is better than stamped” argument just isn’t true anymore with knives at that price point.

Consider buying a pressure cooker. The modern ones have lots of safety features and aren’t quite as scary as some of the older types. It’s amazing how fast you can cook some things in them. You can go from dry beans to fully cooked in less than an hour, and cook soups and stews in no time. Look for one that gets to 15 PSI and get one that’s bigger than you think you’d need as you can’t fill them all the way up when you’re cooking at pressure.

Well don’t be coy, man, share some stamped knives that are as good as Henckel’s Pro-S or Wusthof Gourmet?

I’m assuming these are stamped but could be wrong - Cook’s Illustrated recommends the Forschner (Victorinox) Fibrox 8" Chef’s Knife, 6" Boning Knife, and 4" Paring Knife. These cost under $30 each.

Global, Shun, and MAC knives are all stamped, along with a number of other Japanese manufactured knives. They all use a harder steel than Henckels or Wusthof which allows you to put a sharper edge on the knife and keep it longer. There is a trade off to this in that they’re a bit harder to sharpen but if you want a really sharp knife that stays sharp longer it’s worth it.

Of course there are other considerations, first and foremost how the knife feels to you. A sharp knife that you aren’t comfortable with is no good, and the Globals especially seem to be uncomfortable to a lot of people (though I love them myself). The MACs have more traditional handles. These knives are also lighter than forged knives, if you like a hefty knife you’ll want to stick with German made. It’s all still very much a matter of personal preference which you like better, but to say that stamped is categorically worse than forged is wrong. It used to be a good rule I think but it isn’t anymore, the technology used to make some stamped knives has advanced a lot.

Also, the Wusthof Gourmet line is stamped, along with their Emeril and Silverpoint lines. I think everything else they make is forged though.

I’m a major fan of stainless steel cookware. I bought a really good set in high school (30 years ago) and am still using it today. It cooks well, cleans like a charm and looks good. The only non-stick pans I own is a Pampered Chef omelette pan and a flat griddle for pancakes. You need a slow cooker! No kitchen is complete without one! :wink:

Go here and backorder the July/August 2009 issue of Cook’s Illustrated, which has their list of kitchen essentials. They haven’t steered me wrong yet.

If you don’t wish to do that, you can go here and see what items they selected, including the cheaper alternatives that they like, but with less info than you’ll get in the magazine itself. There is a Tramontina dutch oven (under $40) that they consider almost as good as their top pick, Le Creuset (which I paid over $200 for), for example.