>>if you don't have the best cookware
it is quite simply not possible to define "the best"
some "cooks" think the best kitchen has two really big microwaves and a toaster oven.
some "cooks" need two ovens, a warming drawer and a 12 burner cook-top.
I got seriously into cooking in the mid-80's. tried all the "name brands" - later tried a lot of "celebrity" stuff (yeah, I was that dumb . . . ) - all of it disappointed.
so after some 30 years of buying & tossing, here's what in my cabinets:
- one 8 inch el-cheapo Teflon/PTFE non-stick fry pan
- one 10 inch el-cheapo Teflon/PTFE non-stick fry pan
these are under $10/pan - they last 12-20 months; when they start to get "non non-stick" I toss them in the recycling bin and get a new one.
Teflon/PTFE has it's advantages; decades long life is not one of them.
couple multi-decades old stainless steel pots - ala "Revere Ware" - for water heating/boiling /steaming things. (these pots are on recycle-death row - when they're done, they're outta' here.....)
a 20 qt stainless stockpot
multiple cast iron pcs - griddle, oval fish pan, 12" fry pan, corn bread mold, dutch oven, etc - cast iron has unique cooking traits for which there are few substitutes.
a couple specialty things - a long fish poacher with lid&tray - a wok, if my wok isn't glowing on the bottom, it's not ready for stir fry.....
everything else is 2.5 or 3 mm copper, stainless lined. yeah, it's expensive, yeah, it's heavy,
yeah - nothing else cooks like it.
oh - applies to gas cook-tops only - (a) copper doesn't work on induction and (b) electric coils are so slow to respond copper is of zero value.
in the course of discussions precipitated by a death in the family, my son said "and I get the copper, right?" the stuff lasts generations. his sisters were not happy with the direction of his question.....