No pots? No pans? No luck.

Here's a list of basics for a student-style gourmet kitchen. A word to the wise from someone who's been there: Avoid cheap nonstick pans because the nonstick coating may flake. And don't try to pass it off as pepper.

• 1-quart pot, with cover

• 2-quart pot, with cover

• Frying pan, with cover

• Ovenproof skillet (no plastic handles)

• Baking sheet, at least one

• Casserole dish

• Square (8-by-8-inch) or rectangular (9-by-13) baking pan

• Instant-read meat thermometer

• Measuring cups

• Measuring spoons

• Stacking bowls

• Set of sharp knives (do not put them in the dishwasher)

• Colander or strainer

• Spatulas

• Two cutting boards

• Vegetable peeler

• Grater

• Can opener

• Serving spoons

• Small strainer

• Hot pads

• Oven mitts

• Dish towels

SOURCE: University of New Hampshire Health Services, College Cooking, The Healthy College Cookbook, Munchies