For example, the use of a food processor to slice carrots requires setting up the unit with the correct blades, feeding the unit carrots, recovering the sliced carrots from the storage compartment, and finally washing the whole apparatus from top to bottom without slicing off your fingers. This allows the preparation of a main course in the pan, vegetables in one pot, and the other pot for additional item if necessary. Teflon pans are fine but just are not as durable. Wearever pans are a bit more expensive but in the long run are more convenient, long-lasting, and efficient. The number and type of cooking tools one owns is really a matter of personal choice.
Many recipes require only a spoon, fork or knife for their preparation.
However, for convenience sake, a sharp knife, spatula, large cooking spoon, and can opener should really be acquired. Hundreds of other utensils are available from specialty foods but really are not necessary. White rice is quite inexpensive and can go with almost any entree. Each individual has his own tastes and prefers more or less of a particular seasoning or spice. This becomes especially apparent when you want to impress someone with your oregano spiced spaghetti sauce and your guest can't stand the taste of this particular Italian spice.