You can cook most recipes with these three items. Avoid plastic handles if possible - some brands are made to withstand lower oven temperatures, but many others can't be put in the oven. Choose cookware with riveted or welded handles. You don't want a handle coming off in your hands as you attempt to remove a pot from the stove. Choose stainless steel or thick aluminum cookware if possible.
Heavier pans conduct heat more evenly.
Start out with a spatula, tongs, a vegetable peeler and a few wooden spoons as your basic cooking utensils. Be sure to get at least one good, sharp knife. Nonstick surfaces such as Teflon or Silverstone work well but are usually necessary only in saut pans. Use only wooden or coated utensils when using nonstick surfaces and never place these pans in the dishwasher. Restaurants use inexpensive but solidly made cookware.