How to paint without brushes, An Everlasting Meal by, Tamar Adler
I have a funnel for pouring olive oil from a can into smaller bottles and a conical sieve for straining stock. It’s helpful to have a blender, and my strategy of buying cheap ones and then not understanding why they break isn’t efficient. Other pans and dishes of various sizes meander in and out of my life, pleasant, passing things I seem to need when they’re there, and not once they’re gone.
You can gather all of that, in whatever versions. You can also cook well, not in different pots and pans, but in the ones you have. As long as you taste curiously, and watch and feel and listen, and prick your way toward food you like, you will find that you become someone about whom people will say that cooking seems to come naturally, like walking. They will say it and it will be true.
That is my advice then, on experience and equipment. Consider not minding whether you know the answer, and not filling your kitchen with tools, but becoming, rather, the kind of cook who doesn’t need them.