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.
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