Tools
Pans: Kirkland stainless(?), and what for non-stick?
Knives: Wustof (santoku and paring), Tramontia, some random 6″ chefs
Plates: Corelle! (unbreakable, until they do)
Cutting board: those dishwasher-safe wood ones from Publix
Measuring: Pyrex (and for beating eggs)
Utensils: asymmetric wood spoon, that metal scoopy strainer thing I use for pasta
Cooler: Anything MaxCold
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