I use these for everything--soups, salad, cereal, pet food, storage... They can be sterilized in the dishwasher and are also oven, microwave and freezer safe. Done eating? Pop on a lid and put it in the fridge. They're so easy!

Be very careful about this one. First, you want your meat cooked correctly, especially if you're slow-cooking a roast. But, just as importantly, most thermometers aren't oven safe. Beware of candy thermometers that look similar but will melt in your oven.

No kitchen is complete without a cast iron skillet.

It's very important to have a separate set of measuring cups for wet and dry ingredients. These cups are considered "dry" measures.

It's a good idea to have more than one set of measuring spoons (and cups) so you don't have to wash between measuring wet and dry ingredients. I like this set because the round spoons hold liquids well.

A must for every kitchen, no cook can function without at least several sizes of mixing bowls. For your metal bowls you should definitely look for stainless steel, not aluminum. This set is also good because of the lids, saving foil and saran wrap waste.

You'll soon find that a good pastry brush is a necessity. A set like this is a good idea because in general, you will want a smaller brush for pastries and a larger brush for basting meats. Some people prefer silicone brushes. I have found them to be a frivolity for all but the most delicate pastries and find that they do not work so well for basting meats.

Stir fry is fast, on the cheap, and healthy!

In my experience, cast iron is the best way to cook rice, especially heavy rice like brown rice.