This is what I've ended up with after several interstate moves:
- Chasseur oval casserole- purchased second hand (I was very patient and waited for a good deal to come around)
- Spun steel wok (found on the kerb).
- Small SS saucepan x 2, copper bases (1 found on kerb, another hand-me-down from mum, was an engagement present)
- Arcosteel SS copper based saucepan (same deal, parent's engagement present)
- Stainless steel double steamer ( ditto )
- Scanpan stockpot with pasta insert and steamer
- Slow cooker- not essential but quite useful- I make a lot of stock
- High quality stand mixer (definitely not essential but makes many things quicker, and not just cake batters)
- 1 Scanpan breadknife
- Victorinox knives- 1 filleting knife, 1 paring knife, 1 medium-sized flat-bladed knife
I find this setup is more than I really need but serves me well. I think I could get away with only one small saucepan and ditching the double steamer, but it's occasionally useful to have that many pots (and I tend to put things in the fridge in the saucepan, once it's cooled down enough. Means things are ready to be re-heated immediately, and I need less storage containers). I think the thing I use the most regularly is the wok. Mine has a flat base, and is used for stir-frys, sauteeing, frying eggs, making (small-ish) omlettes*, and occasionally for steaming too. That workhorse lives on my stove, and I've never re-seasoned it.
Probably counts as heresy making a Western-style omlette in a wok, but the angled sides make it fabulous for getting the damned thing out.