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[quote=Anonymous][quote=Anonymous]I'm an avid home cook and I'd recommend you start with

1) Seasoned cast iron--a 10" and 8" Lodge
2) Staub enameled Dutch oven--7 qt. I prefer Staub over LeCreuset. Use this for stews, stocks, soups, boiling long pastas, etc.
3) 12" All Clad skillet
4) 3 qt All Clad sauce pan (saucier)

There will be a lot of sales in the next few weeks.

There is NO NEED to purchase a non-stick frying pan. It's important to learn how to season cast iron and to not be afraid to use oil (I use almost exclusively olive oil, extra virgin or butter--sometimes avocado oil). It's a short learning curve that most people don't bother to make, but IMHO it's worth it not to be using pots and pans that have unknown chemical substances. There are so many videos on youtube about how to care for cast iron, there's no reason why you can't learn. Over the years, you will find that the cast iron smooths down to a very slick surface. I make scrambled eggs in my 8" Lodge all the time.[/quote]

Agree with this pp. I cook a lot, and did a lot of research into my cookware. I get buy with one lodge pan, a LeCreuset dutch oven, my All Clad skillets (12 and 8 in), AC 8 qt soup pot, and smaller sauce pan (1.5 qts?) I actually use the smaller pot and pan a lot. I remember wondering whether those sizes would make sense but they come in so handy for a fried egg, reheating a small portion of soup, oatmeal, making sauces, etc.

I actually use my AC skillets for eggs instead of my Lodge. But the Lodge is a good workhorse for steaks, pork chops, and camping![/quote]

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