Depends on what I am cooking up.
Pots: large,medium,small
Pans: Large , medium , small
Cooking utensils: large, medium, small, spoon,slotted for draining vegetables etc
: Electric Knife: to cut fresh baked sunflower bread ( bought whole at bakery)
Electric egg poacher( soft, hard boiled eggs as well) .
Crock Pot: For stews, ribs, chicken, pork (slow cooking)
Utensils: large spoons ( for soup) and regular spoons for everything else.
Forks: Salad/desert fork, regular fork and Large fork for serving.
Dishes: Dinner plates,salad,dessert plates,cups and saucers.
( Prefer Corelle plates as while the plate falls over if in an accident the food flies all over the place but the plate stays intact.
Dish rack: since I don’t have dishwasher..I am it.
Wok type frying pan..for stir fry and quick cooking.
Microwave: for quick heat up coffee or frozen dinner occasionally.
Large oven roaster pan two sizes.
Glass cutting board as wood ones carry bacteria and glass easier to clean.
Refrigerator
Garbage can
Micro-fiber dish cloths
Scouring pad..preferably plastic( cleaner and doesn’t rust)
Dish Towels
Cook Book: Have several over the years one an international cook book when I try different culture food.
Spices as needed in a Recipe.