What You Need, Part 3

A peeler is a very cheap tool that will save you a lot of time.  There are two types of peelers: the first has a blade running parallel to the handle, and the second has a blade running perpendicular to the handle.  I have both, and really have no preference.  Buy whatever is cheaper.

Cutting board, of any material.  The one pictured below is hard plastic.  Wood cutting boards work just as well, and there are even flexible plastic cutting mats that make it easier to transfer what you cut to where you want to put it.

A measuring cup for liquids.  On this I'm picky: get a glass measuring cup.  You'll need to heat liquids in the microwave and I think it's better to hold hot liquids in glass rather than plastic.

A colander, of any sort.  They come in metal and plastic.  You may be able to find a pasta pot, which is essentially a soup pot with a colander insert, so that would be a good purchase to cover both items.

Finally, if you eat meat you need a meat thermometer to make sure you're cooking to a safe temperature.  Any brand will do.  Look for an "instant read meat thermometer."  It should cost no more than $6.

What You Need, Part 2

You need a 13 by 9 inch baking pan.  I prefer Pyrex or Anchor (glass) but metal is just fine.

A mixing bowl, any material is fine.  My favorite is a red Pyrex bowl I inherited from my grandmother.  It's older than me.  OXO is also a good brand, as it has rubber on the bottom to keep it from slipping.

A chef knife is imperative.  Pictured below is a Santoku I bought at Target for less than $15.  Another good knife is Forschner 8 inch chef knife, available from Amazon.  You can also find older knives in antique stores, although you'll need to get it sharpened.  Having a way to sharpen your knife can be pretty difficult when your budget is tight.  First, if you can find a knife sharpener, buy it.  Second, ask around if anyone you know has a knife sharpener and is willing to sharpen your knife every few months or so.  If you happen to work in a restaurant, ask the chef and you'll likely learn more about sharpening knives than you ever thought possible.  Some hardware stores and even butcher shops will sharpen knives for a small fee.  You will also need a small paring knife, with a blade that is about 3 inches long.  Any kind will do--even the dollar store knives with the plastic handle.

What You Need

You need a regular skillet, preferably with a lid.  Look for a skillet that is 10 to 12 inches in diameter.

A soup pot with a lid

A metal spatula with a straight edge.  The straight edge is important because you'll use it to scrape up bits of food on the bottom of the skillet, so a curved edge will not work well.  A curved edge spatula can be used to flip food, so don't throw it out if you have one.

A balloon whisk:

A wooden spoon--the longer the handle, the better:

Metal tongs: