I agree with TOM, your question is ambiguous. Come to think of it, I would be right at home in TOMs-giant kitchen-to-be, as I have enough bake- and cook-ware to stock a small restaurant.
*snicker* a girl can never have enough good pots and pans...what I have:
Cookware is a combination of French (Le Creuset and Emile) enameled cast-iron and anodized aluminum American (Caphalon). Very few glass lids; I usually opt for simple metal fitted lids, pans that allow for pouring, and cookware that can be put in an oven.
Bakeware is a combination of Chantal and Corning French White (elegant designs, simple, high temp, durable, easy to clean)
I have a nice set of various sized glazed interior pottery bakeware (Schlemmertopf; terra cotta bakeware) that I use for tandoori cooking (mostly ethnic recipes).
I suggest that you consider investing in high quality cook and bakeware; it can easily last for decades (as my first sets did). I would avoid cheap, nonstick polymer treated surfaces for most pans. Heavier gauge aluminum and iron or tri-clad types seem to function best for evenly distributing heat over the cooking surface. For flat baking pans, the double walled (air-bake) pans are very good.
If cost is an issue (as it usually is), save up your pennies, find a high quality kitchenware discount outlet, and buy top name brands for your pots, pans, and bakeware - items with minor production blemishes priced at half cost or less.
Hope this helps.
I'm curious to hear what TOM uses in his kitchen...