Go to Marshall's / TJ MAXX / Ross! They have high quality brand name cookware at really good prices! It's how I'm slowly building my kitchen.

Some of my recent bargain kitchen pans here:
Cuisinart multiclad pro is inexpensive and great quality stainless. Saucepans, skillets for $30-$50 on amazon or eBay. Another option, Lodge 10" cast iron skillet, ~$20.
Cuisinart chefs classic 3qt chefs pan is pretty versatile piece-$29.(not clad though)
Check out TJ Maxx too for bargains.

Ross is great for pans, and kitchen utensils, as well as dishes and silverware. But I've found that Michaels offers a bit more quality as far as pots go. I bought a pretty nice dutch over from there last week and am very happy with it.

I meant Marshall's, sorry

Marshalls, Home Goods, Amazon.com, Deal-Of-The-Day sites (google "deal of the day" culinary or cooking)

One time at Home Goods I found a nonstick saute pan marked down from $115 to $30. When I asked the clerk why it was so cheap, she flipped it over to show me a scratch on the bottom. Heyo! It has served me wonderful dishes for 4 years now.

Sometimes you can pickup great cookware at garage or estate sales, but you have to know it when you see it. I'd spend some time checking out your local cookware store (Williams Sonoma, Sur la Table, whatever) to get acquainted with the good-to-great brands.

Also, I second brooklynfly's suggestion; a good cast iron skillet will be the workhorse of your kitchen. Once properly seasoned, it is essentially a healthy, green non-stick pan.

Ikea has fairly decent potsets for decent prices.

I've had good luck at restaurant supply stores (like Chef City in San Diego). Not all of them are open to the public, so it's a good idea to call first.

Kind of like the original article/post mention, just acquire a good pot/pan here and there. And honestly, who cares if your pots and pans don't match. They're meant to cook food.

I have to say I still have my copper bottomed revere set that I purchased 25 years ago and it is still going strong. I once dropped one into a campfire and it turned totally black and still once it was cleaned it worked just fine. I also have a kitchen aid dutch oven which I purchased recently and I love it and use it all the time. So I would recommend the revere it seems to be quite inexpensive at places like Target and on Amazon.

I got a complete set of Martha Stewart copper pots and pans at K-Mart on clearance for $70. To this day it's the best purchase I've ever made. Definitely check out the clearance section of K-Mart!

I've heard from a few people who teach cooking classes that the Cuisinart Stainless Steel sets are an excellent value. A quick search found a 7 piece set on Amazon for $75

Also, once I got a killer deal on a le creuset set ($400 for an 8 piece set) off Amazon. I'm planning on lugging the 50 pound set around with me for the rest of my life.

That said, I'd go with Marshalls or TJ Maxx and spend more on a couple key pans, rather than a set.

As for materials, I'd vote for the following:
- Cast Iron, or Enameled Cast Iron is a good long-lasting material
- Stainless Steel

And by "$75" i mean ~$80. Don't you hate it when your memory plays tricks on you?

This is probably one of the more opinion provoking questions. In addition to the excellent comments already offered, I will add a few of my own:
-stay away from a matched set of 'whatever,' it will get boring after a while and you will miss out on some of the unique properties of the other types of materials/designs.
-if you want a nonstick skillet, get a decent quality aluminum restaurant type and plan on throwing it away and replacing it when it gets scratched/damaged.
- There are some treasures to be had on ebay, thrift stores and other non-new/repurposed/recycled sources.
-start slow, if this takes hold you will want more-and-more for the rest of your cooking life [I am old and still get excited about a new piece that I have 'always wanted.'
-eventually you will probably want a really big stock pot, now might now be the time with space considerations.
-cast iron is cool - the good stuff, none of which is being offered new these days.
-Get what you want and don't get things that force you to adapt to them.
-a wok is a shockingly versatile piece - stay away from a nonstick wok.

I LOVE my set from Macy's. I bought the stainless steel Belgique set ($150 for 10 pieces) and continue to sing its praises. I did also add two nonstick Kitchenaid skillets that can go in the oven.

I agree with phoxx that you don't need a matching set, but if the price is right definitely go for it.

I was given a matched set as a wedding present, two years ago. Things I use today:

-- massive cheap stock/pasta pot, also good for stews
-- two saucepans from the matched set, which I want to replace
-- cheap nonstick small skillet from the matched set, only for cooking eggs
-- Lodge cast-iron skillet (answers to "Calcifer"), the absolute heart and soul of my kitchen

Still want:

-- decent dutch oven with lid
-- better saucepans, All-Clad for preference but will probably be stainless steel
-- roasting pan

Didn't need:

-- full-sized Tefloned skillet from set, which warped and flaked until unusable
-- skillet-like pan with two loop handles, occasionally trotted out as a serving dish but otherwise useless
-- lids that don't fit my pans, but which came with the set

If I had it to do over again, I would have returned the pot set immediately, taken my knocks from offended family members, and bought a couple of decent saucepans in addition to the stuff I picked up on the side later.

Unfortunately, for last Christmas the same guilty parties gave me a set of abysmally cheap and hateful knives. Don't skimp on your knives, no matter how broke you are-- get at least a decent paring knife, a high-quality chef's knife, and maybe a good bread knife (you could not part me from my F. Dick bread knife for any money). Cheap, crappy pots and pans are horrible, but you can work around them with a twenty-five-dollar cast-iron skillet. Cheap, crappy knives will make you hate cooking.

Last year we bought a set of Tramontina stainless steel pots and pans for out summer cabin. They are well made, heat evenly and look real good. So far we are very happy with them.

I think we paid about $130 at Wal-Mart.

Here's a link:

http://www.walmart.com/search/search-ng.do?search_constraint=0&ic=48_0&search_query=tramontina&Find.x=0&Find.y=0&Find=Find

Try Sam's Club (the bulk version of WalMart). They typically have a lot of restaurant-grade gear for cheap. Looks good, built sturdy, done deal.

No restaurant I've ever seen uses that overpriced Calphalon or LaCruset stuff, so I don't think my kitchen needs to be any different. A trip to Sam's Club will get you lavishly stocked with kitchenware for well under $100; then take a trip to your neighborhood hardware store (not Home Depot - a hardware store) and buy a Lodge skillet for $20. Problem solved.

Don't waste money on something with a plastic handle it might look great now but it'll just aggravate you later when you are really wanting to put something in the oven and can't.

I agree with others who say skip a set. I know it has a strong appeal and feels like an adult thing to pick up when you are in college. I remember succumbing to that feeling and I have nothing from that set anymore. The above recommendations about what specifics to get are great. You'll love it when you still have some of these pieces years from now and they'll be just as loved then as they are now.

All-clad irregulars is a pretty nice place to get single piece items. http://www.cookwarenmore.com/display.php?cat=48&zid=1&lid=1&cartid=201002197659597

I love this pan: http://www.amazon.com/Calphalon-Commercial-Hard-Anodized-12-Inch-Everyday/dp/B00006FX83/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1266381588&sr=8-1 I use it for almost everything.

I have actually been quite impressed with a stainless steel Martha Stewart set I got half off from K-Mart. Look for quality construction.

My pots are mostly AllClad and replaced a Revere Ware copper bottomed set which I donated to a graduate student couple - they're probably still going strong (pots & couple). The AllClad pots are rounded out with some cast iron skillets and enameled cast iron ware- Le Creuset and Dru, a vintage Dutch version of Le Creuset that I got at a thrift store. The AllClad's wonderful, worth saving for and I don't anticipate ever having to replace them. You don't need very many, no need to buy a complete set; I think it was Laurie Colwin who said that pots are like sweaters, you may have many, but end up just using a select few all the time. Some of the AllClad came from a Williams Sonoma outlet, others from http://www.cookwarenmore.com/ Tuesday Morning, in addition to the previously recommended Marshall's,, TJ Maxx and Home Goods has some good quality stuff at reasonable prices.
Finally, check out Mark Bittman's article on equipping a kitchen for $200-$300
http://www.nytimes.com/2007/05/09/dining/09mini.html

I tell you what: you don't need a full set of copper cookware. I have just one quart size pot with lid and one 8" fry pan that the lid also fits---voila! Copper is great and cooks evenly....for a solo student you don't need much more than that.

I agree. you don't ever need a full set. buy what works for you and your space. I bought a couple of really nice iittala pans that I use everyday. Super high quality and look great.

http://www.nest-living.com/pages/iittala

I like Cooks brand from JcPenney. It goes on sale all the time.
http://tinyurl.com/ydkf9vs

After much research, I bought a set of Cuisinart's mutliclad cookware for less than $300. It's beautiful, and if there's any inferiority between it and the $700 all-clad set, I can't tell. I do have an All-clad 12-inch skillet, and it is my very favorite pan. If you're really limited on space, I'd go with that skillet (90 bucks) and a basic stock pot or dutch oven.

I have a set of cuisinart stainless chef's classic that I really like a lot. I bought a ten piece set from BBB using a 20% coupon, but I believe the same set is available from Amazon and I'm sure it is competitively priced. I believe I spent between 200 and 300. However, I have to say that there are a few pans that I find more useful than others:

- 6qt stock pot (8qts was too big and didn't fit in the fridge well)
- 2qt and 3qt sauce pans
- 4qt saute pan
- 12 inch nonstick skillet

It also largely depends on the kind of foods you like to cook. I am cooking for one person and am a vegetarian so I am mostly cooking tofu, veggies and beans. I mostly steam, stirfry and boil. I personally don't like nonstick very much because of the possible poisonous outguessing, so I only use the nonstick skillet for dry-frying tofu.

Check out the Wolfgang Puck cookware on HSN. I got a stainless steel set when it was a Today's Special and I've had it for years. It seems to be pretty much indestructible.

ditto the comment on the Calphalon Everyday Pan - I have an older version with a glass lid, and it is the pan I reach for for EVERYTHING.

While I love my few pieces of All-Clad, I started out with a few select pieces of Cuisinart's Stainless Chef's Classic. I got a few from my local TJMaxx but once I knew what I wanted I ordered from Amazon.

Think not only of what you like to cook but also how many people you'll be cooking for. If you like to host dinner parties I highly recommend purchasing a 12" saute pan. You'll be able to brown multiple chicken breasts or make enough pasta sauce to feed a crowd. The smaller 10" ones are just too skimpy.

If you're interested in non-stick pans... Crate and Barrel has a set of 2 Calphalon (10 & 12 inch) for $50. I paid more for mine 2 years ago and they've held up beautifully.

I got myself Macy's *Tools of the Trade* basic set for about $80 last fall, and added their dutch oven a few weeks ago. They are really great, stainless steel, easy to clean, and seem to heat very evenly. They also can go into the oven should I want to finish a dish in there (like the WW skillet mac & cheese I love so much). Not expensive as pot/pan sets go, and I highly recommend them for anyone on a budget.

Find a local restaurant supply store in your area. The best deal/value for quality hands down.

oooooh.... check <a href->this</a> out! It's a COPPER Calphalon Everyday pan... 12" with sides almost as straight as a saute pan. At $80 the price isn't too steep. Crate and Barrel again.

Try carbon steel intended for restaurants. Cheep, durable, and cooks well.

Sets are a waste if you aren't going to use every piece in them. It is such a joy to find each new pot, pan, or dish that you absolutely love, and you truly only need a couple of workhorse pieces to get started in a new kitchen. The best question to ask yourself is: WHAT do you cook and HOW do you cook? that should guide you toward the 3-4 key pans you need.

I agree with the comments above about a cast iron skillet -- IF you will use it! Otherwise, it becomes a real burden to care for properly. I adore my two (big and small), but this may be a type of cooking and baking that doesn't speak to you.

Similarly, a good, cheap wok, properly seasoned, can be your best friend. If you're interested in one, go for a cheap one from an Asian grocery. [Never ever buy a nonstick one: the magic of wok cooking is the high heat (hence peanut oil rather than butter or olive oil), and nonstick coatings become hazardous at high heat.] I paid £5 (~$8) for my little wok, and brought it all the way to the West Coast with me when I moved back from London. Proper seasoning is for life!

Also, I'll give a quick shout out to discovering pots and pans in thrift stores. I found a multi-clad saucepan just the other day for $10.

I don't think anyone above has mentioned this, but I would definitely advise you to find a good steamer. By this I don't mean those Asian bamboo things, but a big stock pot that comes with 2 inserts. One insert is a very deep thing (don't know quite what to call it) with holes in it that you can cook pasta or potatoes in, then lift it out and let the excess water drain back into the pot, no colander needed. The second is a bowl-shaped colander thing that sits inside the rim of the big pot - use it to steam EVERYTHING (veg, dumplings, dim sum) as well as re-heat single bowls of food that are ok if they get a bit of moisture in them, and to double as an actual colander. You can also use the main pot to make stocks, soups, big batches of sauces, and pot roasts.

I have one of these steamers and would be lost without it, especially because I don't have a microwave and never intend to. I know that in America you're considered a bit weird and old-fashioned if you don't have a microwave, but really, it takes up lots of space and wastes power, and almost everything it does can be done by a steamer.

It might seem like a bulky thing to buy when you probably don't have much room, but it's a multitasker and definitely worth it. Often you can buy the inserts to fit inside a big pot that you already have (if you have the right brand, I would guess). But whether you need to buy the whole set or just the insert, I would say you will be well-served for the rest of your cooking life.

Forget the set and get what you'll use. Like KatC said, find a local restaurant supply store and have at it. Don't over look a wok either. Really useful (stir/deep fryer and steamer in one) and it may impress your friends when your manhandling it tossing fried rice!!!

Also, go grab some cast iron. Will last your great-grand kids lifetime.

Maybe this will be helpful... This is a list of the cooking equipment I find indispensible (including some I don't yet have but would if I could), taking into account a lot of the suggestions above. Like most of the others I think buying a matched set is silly unless you have money to burn and care more about appearance than usefulness.

* Big stainless steel steamer (=stock/pasta pot steamer)

* Medium-sized inexpensive non-stick frypan (don't spend a lot on something you'll need to replace after a couple of years of use)

* Good-quality stainless steel frypan for everything you don't need the non-stick surface for

* Cast iron frypan (seasoned, not enamelled, on the inside)

* Wok

* 2 (3 at the very most) good quality stainless steel saucepans of different sizes

* Cast iron dutch oven that can be used on the stovetop as well as in the oven

* And lastly, a roasting pan, but only if you think you will roast a lot of meat. If it will just be a 3-times-a-year thing you can always borrow, and for roast veg you can always use a non-warping baking tray in a pinch.

I also agree that shitty knives will make you hate cooking, and if it's a choice between a great knife and a great pot, always go with the knife.

PS @Elise the Great: Calcifer! I love DWJ too.

Aww how sad. Looking at the picture I thought the set was Gourmet Standard cookware and after clicking the link found I was right. I worked for Gourmet Standard for 5 years until they filed for bankruptcy and closed in 09'. Since I was an employee I got a deep discount, along with some freebies, so I have cupboards filled with stainless steel cookware. I end up using the 10 sauté pan and the stock pot the most though and would definitely recommend looking at Ross, TJ Maxx, Marshals or Winners, I've seen great deals on Le Creuset and calphalon there.

Great advice from all. One more tip - make sure your nearest and dearest know your wish list - I am sure they would be glad to know what to buy you for birthdays, etc. Just buy what you can afford now and save your cash for good quality, fresh, produce. Buy fresh herbs, not copper pans.

I'm pretty happy with the pots we have from ikea's 365 line. We now have some All-Clad (just a couple, which I *love*) but we still use the old ikea stuff for a lot of things and it's pretty good quality that has held up well for nearly 10 years.

If you're an avid hobby cook, I'm sure you'll soon come to realize the merits of copper, besides just being pretty. I would buy copper piece by piece, secondhand, and over time. In the meantime, buy a Kitchenaid set. They are aluminum with a copper layer sandwiched in for more even cooking, and the set will cost $200 or less.

I completely agree with purchasing solid, good quality pieces as you can afford them, instead of wasting money on a mid-level set.

Over the years (beginning as a broke college student) I have built up an impressive All-Clad set. The beauty of all-clad, and similar brands, is that the pan is made of thick aluminum to conduct heat -- and then the interior is coated with a super-thin layer of smooth stainless steel so that the pan is non-reactive.

Do NOT get solid stainless steel pans -- they will burn and create 'hot spots'.

The initial pieces that you invest in should be determined by what you cook (or aspire to cook). My recommendations include:

4-quart saucepan
4 or 6-quart saute pan (depending on how often you host larger meals).
10" frying pan (if you get non-stick, don't invest too much).
Large stockpot with pasta/steamer insert -- this does not have to have thick walls, but it should have a very thick base.

A good chef's knife.
At least one thick aluminum baking sheet (it won't burn cookies or warp).

These are the key pieces that I constantly use and require good construction. Other pans can be cheap and replaced as finances permit. Metal handles, preferably stainless steel, are a huge benefit.

Don't worry about matching your pots and pans -- a quality pan is beautiful and a real kitchen need not match. I second the suggestion to check out thrift stores, Amazon & TJ Maxx-type stores for great deals. I don't know if it currently true, but the Emeril line by All-clad used to have some fantastic deals.

When I graduated, a friend of the family bought me a Wolfgang Puck set. It was from a discount store.

It is all stainless construction, with no plastic to oxidize or mar. It is sturdy enough to withstand my clumsiness over the years. And when I char something (again) it cleans well to perform another day. I love it.

I second everybody else saying buy piece-by-piece depending on your needs, and would like to add:

Copper is gorgeous and cooks beautifully but the good quality stuff is through-the-roof expensive (for this twenty-something of modest means), plus it has to be relined every once in a while depending upon how often used, few people reline, and the service is expensive.

If you have a high-output stove like many people do these days, buy cheap anodized steel or aluminum that you can beat back into shape for the hot burners.

All-Clad makes Cuisinart stainless cookware. I have some of each mark, and call me a plebe, but I can't tell the difference in performance.

Cast iron pans are great cheap all around use pans. They last forever and really get better with lots of use.

That said, investing in great pans is the best advice my mom ever gave me. I started buying all-clad pans 10 years ago when I moved into my first apartment. One at a time... little by little. I use them everyday. Best investment you can make in your kitchen!

Buy individual pieces on eBay. My words of wisdom are - All Clad is amazing for pans - it holds the heat really well. If you start out with the best, and you maintain them, you will never need to replace. Don't get non-stick surfaces for anything but perhaps a single pan, which doesn't need to be high end because non-stick never lasts more than a few years.
Here would be my list:
One each: small, medium and lobster-sized pots.
All-Clad large pan
med/large cast iron pan
wok

I started out in my first apartment, dirt-poor, and with a serious budding foodie habit. I started out with a $25 Target "Kitchen in a box". Over the course of the year, I slowly saved my pennies and every time I had saved up enough, I'd buy another thing. I picked up my top-notch food processor and stand mixer this way.

The advantage of this: I learned a lot more about my style of cooking, and I learned which tools I really needed and would use. I built up a pretty specialized set of things that really suit how I work.

For deals: I read "Cooks Illustrated" at the library (or on visits to the parents) for the reviews, and would check Ebay and Craigslist (or save my pennies).

I was given an Ikea 365 pot, and bought a few more Ikea 365 series. I found them to be rock solid, not prone to hot spots, and high performing. Don't knock Ikea without good reason.

I agree, though, to not stick to a set. I've become fussy enough that I would never find a set that I really like. Piecemeal is really better. Even today: I realized recently that my Pyrex went missing, so I went in expecting to buy the set. I discovered that no set had all the pieces I actually used, and that most of them included stuff I would never touch. I bought piecemeal, saved money, and ended up with the stuff that I use anyway.

As far as copper: Yes, it can be okay. It can be fussy. I'd advise you to get stuff that works really well, over stuff that looks pretty. You have all your life to commit to a "look". Spend this time getting to know your cooking style.

There are some really good cookware deals to be found if you watch amazon.

* A thorough quality check is extremely important. After all, it’s the health of your family that’s at stake. In cheap (read: low quality) cookware, it doesn’t take long for the Teflon coating to wear off and cause food contamination.

* Gauge the thickness of the cookware. The thicker ones are not only durable, but also easy to clean. Those that don’t boast of a tough exterior tend to leave food charred.

* Best brands continue to remain a figment of your imagination? Your long standing dreams turn into reality at discount or clearance sales. Here leading brands, like Cuisinart or Circulon, offer high-end cookware sets at jaw-dropping prices.

* Overstock, K Mart, Wal-Mart and Target are some of the places that whip up a frenzy with their staggering cookware prices. Here, an 8 piece or even a 10 piece cookware set from leading names like Farberware and Sabatier, stun everybody at $50. Similarly, you could lay your hands on a hard anodized, non stick skillet and saucepan set, made from heavy-duty aluminum with Bakelite handles, for just $20.

* The Internet is on fire with the flood of very exiting online offers, ideal for those regular cooks with not much money to spend. A 7 piece cookware set from Revere for just $75, is sure to shake you up from your reverie. A KitchenAid brushed stainless steel 10 piece cookware set at $149 is your only succor when you’re reeling under the impact of spiraling costs. Meyer cookware sets anyone? Own a slice of eternity with a hard anodized non-stick kitchen pan set, available on eBay.

saimanwar27@gmail.com

I'll vouch for Tramontina (their 12" skillet at least). I've had mine for years and always loved it. I wasn't surprised when I saw the good review for their set in Cook's Illustrated (May 2009).

I'm also a student living in a small space so I understand how it is. If you live in an urban area (or even if you don't) I recommend trying Craigslist. I second the idea of getting a few high quality items rather than a set - often you can find great deals on the internet, but if the item is heavy and durable (I'm looking at you, Le Crueset dutch oven) you can find a secondhand one on Craigslist that someone doesn't want to move.

Copper bottomed cookware isn't really anything special, and no college student is buying a set of French copper. Buy a cast iron skillet, a cheapish (but not made in China) non-stick pan, a wok, and a big stock/pasta pot and call it good.

As a former college student who lived in an apartment with a tiny kitchen, I can tell you that the most bang for your buck is a large skillet or flat-bottomed wok. You can do darn near anything with it, including fry chicken if your very careful. I got mine at HomeGoods, a relative of TJMaxx. I also bought a cheap enamel stock pot from my local Megamart which got me through a lot of pasta, soup, and recycled clothing.
Totally under-rated cooking accessories are available at your local Asian or Latino/Hispanic market. I love my bamboo steamer, spider strainer, and tortilla press, each of which was under $10. And occasionally I stare longingly at the rice-cookers, trying to rationalize the purchase of such a gadget.

consider getting a part-time job at williams-sonoma or crate & barrel. they offer a pretty hefty employee discount.

and remember -- great pots and pans aren't magic wands! you still have to know how to cook to make good food.

Yeah, you don't need very many pots. Get a good quality large pot, small pot, and a frying pan for now.

There have been a lot of good suggestions and I won't try to pile on with my favorite brands. I will just make a couple points.

(1) Just be careful if you shop at restaurant supply stores a bit. They do offer very good deals, but aluminum is reactive and if you cook a lot of pasta/tomato sauce dishes (as college kids often do), aluminum may not be a good choice.

(2) 90% of me agrees that that NOT getting a set is the best route, but if you are really careful on searching for a set and know what you want, then you can find sets with useful pieces at good prices (Walmart Tramontina for instance). Avoid sets with a 10-in fry pan or a saute pan, and just look for basics (stock pot, mid-size sauce pan, and 12-in fry pan). Sets often become cost effective when you want the big stock pot as they tend to be more costly as a stand-alone piece. Just a devil's-advocate thought there.

Don't get a wok if you have a crappy electric stove. I've never managed to get them to work as well on electric as on gas.

If you're stuck with electric like me and absolutely haaave to have a wok, go for a flat bottomed one. Not as pretty, but it will work better.

Heretical suggestion:

Farberware.

You can get 2 and 3 quart saucepans which will always be useful for boiling, reheating, etc. Add one of those folding steamer baskets and you make it all more flexible.

Watch for sales on 1 qt. saucepan and small frying pan from AllClad. I also have a 1 1/2 qt. saucier. Would not trade them for gold.

10 or 12 inch cast iron skillet. Thrift store if you are really lucky. Look up on net for cleaning and seasoning instructions. These are priceless.

8" chef's knife and good paring knife, maybe 6" utility knife. Spend for Henkels, Wusthoff or such, you will never regret it.

Copper? Expensive by definition. Save up for the very best.

Not that you need any more advice, but Caphalon's hard-adonized 12-inch Everyday Pan is 39.99 on Amazon. That'd be very useful to any college student.

Hi everybody thanks for all the suggestions! Unfortunately I bought a set the day before my question was posted, but I think it may turn out alright. I ended up finding something on overstock - a stainless steel and copper set with only a couple of key pieces, a really good price, and some very positive reviews. I also bought a cast iron pan at a local store for about $20 and have already gotten a lot of mileage out of it. Fortunately, I did inadvertently follow the advice of many of you and focus more on my knives, and after about a year or so of lusting, finally bought this: SEXY!
and also got a matching paring knife. I'm pretty excited =) I hope it works out!

My hubby and I got Emeril Lagassi's cookware set from Bed, Bath, and Beyond. We're not actually big fans of Emeril. But the pans are the cheapest All Clad pans we could get. We really like them. We also bought an iron skillet, dutch overn, and stock pot and we're all set.

I don't know what a good pan is like other than the cast iron pan that my husband brought into our marriage. We received a T-Fal set from Wal-Mart as a wedding gift and I'm not very pleased with it. Before even one use, one of the glass lids mysteriously shattered (no impact that I know of - I just washed it and put it away. The next day it was in a million pieces in my cabinet). The smaller pan's finish is really doing weird things.

If you plan on cooking a whole chicken in a pot, make sure to get a pot that is big enough to submerge the chicken. Our T-fal one isn't, though I make do with it but it always makes such a mess that I end up cleaning my whole stove top afterward.

So, AVOID T-FAL!

I am finding copper cookware at the Goodwill. The greasy green crusty stuff that seem to be overlooked by others, actually cleans up beautifully. Nothing equals those older pots and pans. If you are willing to do the cleaning, the cost can be less than $8 a pan.

In my opinion, every kitchen needs a great dutch oven and a cast iron skillet. I LOVE LOVE LOVE my le crueset. Unfortunately, very expensive! If you have an outlet by you, check out the dings and dents section. I use my so much that they acquire their own dings quite quickly so I don't mind a scratch of two already on it and you save a ton of money!

Avoid aluminum and non-stick add-ons such as teflon. High heat can cause them to leach into your food.

Go for stainless or iron. Properly seasoned, they're non-stick.

Go to your local restaurant supply store--that's where the professional chefs shop, and where you'll find the highest quality at the lowest prices.

At minimum you need a skillet (for stir fry, chicken breasts, hamburgers), stock pot (for soups, pasta, potatoes, roasts), and a sauce pan (for sauces, vegetable sides, oat meal). Tri-ply stainless steel will preform well. Also, do yourself a favor, and buy one of the cheap but good Forschner 8" chef's knives.

I have found that Cooks Illustrated (magazine) has some very good ideas for kitchen essentials. They do reviews each issue to come up with what their test kitchen finds to work very well. Sometimes they have great finds which I have always found to be correct. They review foods, knives, pots and pans, everything - you can check in their archives for older reviews - give prices as well as often where to find the lesser-known products. I was really lusting for a Le Crueset dutch oven but refused to pay the high price. CI recommended a Lodge version for less than 1/4 of the cost and I couldn't be more pleased!

I'm not sure if Kirsten is still reading the comments, but before you buy ANYTHING, read this article:

http://forums.egullet.com/index.php?/topic/25717-understanding-stovetop-cookware/

It's pretty much invaluable in explaining what kind of cookware you should get, what will give you the most bang for your buck, and give you the tools to figure this out on your own.

Long story short: Copper is great, not just for looks but it's pretty much the best thing to cook on. The relining is not an issue if you buy stainless steel lined pans. However, it's also extremely expensive (anyone who tells you they got a copper pan for $80 didn't get a copper pan--they got a pan with a thin layer of copper on the outside which will not confer any of the benefits of copper when you're cooking. If you can't buy copper--Don't buy all-clad. It's a ripoff for what it is, they spend huge bucks on advertising and you're the one who pays for it when you buy all-clad. Buy something like Sitram Catering/Profiserie or Paderno Gran Gourmet--much cheaper, but better made. If you don't even have money for that, then cast iron, cast iron, cast iron. Just make sure to season it well and don't leave food in it after you're done cooking.