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Good quality pans spread the heat evenly so that food doesn't burn in one spot while not heating well in another. The bottom of a good pan will sit flat on the stove. Cheap pans wear out fast and end up costing more in the long run. Stainless steel with a porcelain coating or a copper bottom are excellent. Stay away from aluminum pans. they get bent out of shape easily and don't last. There have also been some health warnings about cooking in aluminum, but no real proof of any danger.

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You will need some wooden spoons. Get a selection of sizes and handle lengths. These are always handy and they won't damage your non-stick coatings. Unlike metal tools, they won't get too hot to handle. You'll also want a collection of spatulas in different sizes and shapes. The lightweight spatula that will flip an egg may not be strong enough for a hamburger. Sometimes a narrow spatula is all that will fit in a pan, and sometimes a wide one is needed to get under whatever needs to be turned or lifted.

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You will also need a selection of measuring tools. Measuring cups for dry ingredients and measuring spoons come in sets. Get a set of each. You will need a measuring cup for liquids, too. A one-cup measure is probably sufficient, but a two-cup and a quart measure are also useful. If you want to be precise in your measurements for dietary requirements, buy a food scale and measure your portions until you get used to the sizes and can estimate accurately without weighing everything.