[bellavus]

Brands that I really like and prefer:

Pots/Pans- Le Cruset and All-Clad. Both brands have extensive pan sizes/shapes that are non-reactive. The Le Cruset tends to be heavy and holds heat extremely well, and not ideal for a saute pan, but I use those pots/pans for most everything else. I really like all-clad for saute pans.

Kitchen Utensils- You can buy these at a restaurant supply store or walmart/target. All of these things (besides knives) can be purchased there.

Knives: Professionally, I use Henkels Knives, but I also have used Global Knives, as well as Wustof Knives. Spend a little more on your knives. It is not necessary to get the top of the line, but a good chef's knife should set you back around $50. Get a steel with your knives as well.

If you are planning on doing more agressive cooking, such as butchering meat and carving turkey, I would suggest getting a slicer (type of knife) and a boning knife. Otherwise, the chef's and paring knives should suffice. If you cut bread a lot, get a bread knife as well.