If she's mostly cooking for one or two people (and doesn't need to make a vat of pasta), this is what I'd recommend:

10" or 12" cast iron skillet with a lid (open stock on both)
2 qt sauce pan with a lid
jelly roll pan (half sheet size)
cutting board
8" chef's knife
parer
In nylon or plastic: tongs, spatula (aka pancake turner), spoon, slotted spoon, silicone spatula (aka scraper)
good hot pads (I like the mitts with a silicone coating)
2 c pyrex measuring cup
metal measuring cup set
measuring spoon set
mixing bowls (sm, med, large)

add ons:
pyrex baking dishes (9x13 and 8x8) with lids
glass storage set
BPA free containers for taking leftovers for lunch
broiler pan
roasting rack
muffin tins
electric hand beater

Has anyone tried the pots and pans from IKEA? How are they?

Anonymous wrote:I always like farberware for your basic pits and pans. I have over the years upgraded to the fancy all clad and calphalon now but still go back to my farberware for lots of things.

http://www.amazon.com/Farberware-Classic-Stainless-10-Piece-Cookware/dp/B000PT722K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1372154391&sr=1-1&keywords=farberware+cookware

sorry- *pots not pits!

I always like farberware for your basic pits and pans. I have over the years upgraded to the fancy all clad and calphalon now but still go back to my farberware for lots of things.

http://www.amazon.com/Farberware-Classic-Stainless-10-Piece-Cookware/dp/B000PT722K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1372154391&sr=1-1&keywords=farberware+cookware

Macy's often runs a set of Tools of the Trade stainless steel for $35-45. It is not as good as Wolfgang Puck's set but it will last and is very inexpensive.

You might look at the sales from macys. I bought a good set of stainless pots. You still need nonstick frying pans but they come in sets of two (Calaphon) and are frequently on sale. You only need one great Chef's knife and some steak knives.

The beautiful thing about cast iron is that after you've seasoned and used it for awhile, it becomes nonstick. Also it's cheap (and made in America). And it can go into the oven. You can roast a whole chicken in it.

Beginning cooks in their 20s usually like nonstick over stainless steel because it's easier to clean and because, well, things don't stick. Stainless takes a little while to get the hang of. That being the case, if you're going to buy nonstick, buy a good one--not a cheapo that's going to scratch easily and shed Teflon.

I recommended the Emerilware ones above because I've tried them and they've held up--they're much better than the entry-level stuff. They're made by All-Clad and perform as well as my All-Clad at a fraction of the price. They're the only nonsticks I would use, and I use the little one often. But like you I prefer cast iron, and probably do about 80% of my cooking in the 10" or 12" cast iron skillets.

I have love, love, loved my cast iron pan as a single. It's probably 8,9 or 10 inches and I love that I can make my whole meal in one single pan. It's supposed to contribute good iron to your diet too. I don't know if that's based on scientific truth or not.

I would also say stay away from non-stick, they really don't last, and stainless steel is much better...