I took home ec but didn't really grow up cooking, and it was always a bit of a mystery to me. Then 15 years ago I wound up at an intro home cooking seminar, and the presenter explained that a lot of folks wind up with tons of cookware they never use. A few basics can cover most recipes:
- 3-quart saucier
- 11-inch skillet
- 8-quart stockpot
- 2-quart saucepan
I wound up replacing my mess of thrift store pots and pans with those four items, and it turned out to be really good advice!
@aphyr preach! And you save tons space by sticking to the basics. Whisker > Mixer. Only need two _thin_ cutting boards (the lovely wooden ones are a pain to wash) and two knifes. The 'specialized' tool I keep around is the potato peeler. That one works so much better and it is small.