A large part of cooking is obtaining the right cookware. Most people I know of have anything but - cheap knives, cheap pots, cheap skillets... blah.
The first thing I recommend is kicking the non-stick habit, especially where skillets are concerned. Even a good non-stick skillet will only last a few years before it starts getting peely. Non-stick surfaces may also have carcinogenic properties - nasty. I've also had them leach icky flavors out into the food! On the other hand, a cast iron skillet will last you the rest of your life, and foods cooked in it will contribute to your iron intake.
Good stainless steel knives can be okay, but I prefer a good set of carbide steel. They last longer and can be sharpened. Also, I've never encountered a carbide blade with a right-hand bias.
Get some good utensils. Bamboo or metal is usually good. Some plastics may bend under the weight of the food, making stirring difficult.
A lot of people like plastic because it's convenient, but I avoid plastic kitchen products as much as possible. Food and drinks in plastic often take on the flavor of the plastic. (Try drinking water from a glass cup and a plastic cup - you'll taste the difference.) Bottom line, plastic is just nasty.
If you keep your eyes open, you can sometimes find good cookware at yard sales and second-hand stores.