Okay. Now you're talking. I can't hardly bring myself to eat out anymore. I can't help thinking how much better and cheaper I can do it. (I'll go out for deli sandwiches, because I don't keep all those meats around, and for some ethnic foods, again because I don't keep everything at home.)
And it's normal to be confused. Ceramic, cast iron, stainless steel, hard anodized, Teflon, copper... First, don't think you have to spend a lot. Remember that all cookware is "non-stick" when used properly. Why not stay simple and learn to do it right? I happen to like stainless steel with copper or aluminum internal heavy discs in the bottom. They heat more evenly. (You can spend a bunch of money to get an internal copper layer up the sides, too, but how often does that matter?)
You can spend a bunch on an impressively branded ceramic and cast iron Dutch oven. But the $20 no-name one I picked up new at the supermarket is their equal in every way I can find. That's an excellent thing to have, a Dutch oven. You can work on the stove top and move it to the oven. And the cast iron keeps the heat up as you add ingredients. A Dutch oven and a small fry pan suitable for omelets will handle more than 90% of general cooking.
I worked for many years with an old set of Revere copper-bottom stainless steel. Other than not being able to put it in the oven (knobs and handles wouldn't take it), it was fine. And very cheap, since it makes regular appearances at Goodwill and yard sales. For that matter, I've picked up very nice heavy bottom stainless pieces and European and Chilean copper pieces at flea markets. The point is, don't spend a ton of money if you will later feel obliged to stay with it, even if it turns out to be not what you like. If you can cook well on basic stainless or tin-lined copper, you can cook well on anything. No one cooks well just on account of their cookware.