You’ve clicked a mouse at least a dozen times before you made it here, so I’m willing to bet you’ve got the smarts to nail down the particulars on the following items...meaning I’m not going to get into the nitty gritty of why you should own some version of the following.  Again, trust me that if you cook on a regular basis you will appreciate the difference between these items and what you may have been using previously.  Is it an investment?  Yes.  Money well spent?  Fo shizzle.  The list:

8 or 10” chef’s knife (pick a quality brand like Henckel’s or Wusthof or do some research as mentioned above), whatever the largest size is that is also comfortable in your hand.  Realize what is not comfy now will become so later with constant use.  This item will carry you a long time before you actually need another knife.  It will also be the item that treats you so well that it will lead you down the devilish path of wanting to buy more knives.  Ask the knowledgeable store clerk how to keep a sharp edge on this knife while you’re at it.

Fry pans like Calphalon or All Clad.  You’ll want a 10” for sure and maybe an 8 or 12” as well.  If you’re just getting started you might want to stick with non-stick (ha ha ha ha ha ha ha - get it ?!), but once you’re on your game you’ll do well with stainless for just about everything except some fish and eggs.  Regarding stainless versus non-stick, here’s the general rule:  if you buy a quality heavy-duty stainless pan it will be a lifetime pan, so spend some money ($100+).  If you’re buying a non-stick pan (and assuming you cook on a regular basis), the finish on that pan is going to simply wear out quicker than you want it to, so with regard to the metal - buy as thick and heavy as possible, but do yourself a favor and go to TJ Maxx or Home Goods and spend as little as possible, because you’ll be buying this item over and over and over.  Huzzah!

Roasting Pan Get a heavy duty roasting pan or casserole dish.  Yes, you can make do with a baking sheet, but what you’re after is the thick, heavy-duty-ness of a true roasting pan.  This lets your items actually roast where as that cookie sheet is thin and is going to tend to burn your items before they have a chance to roast.

Equipment