First of all, you must be familiar with the two major principles of heating the pot: 1. The thicker the pot, the more heat can be retained and the heating will be more uniform; 2. The size of the stove and the pot should be commensurate. You'll need a Chinese wok, and this one is the most basic of all your woks. Made of cast iron, it can be purchased everywhere at home and abroad and is very cheap. When choosing this kind of pot, you don’t need to pay too much attention to the brand, just pay attention to the size - if your stove is big, buy a big one, if the stove is small, buy a small one. A big pot with a small stove and a small pot with a big stove are both meaningless. Learn how to use a spoon well, and you can use this pot to make many things. This kind of pot is the same as other cast iron pots. Season it with lard or other animal fats after buying it, and it will become better and better with more use. Then you need a non-stick pan. It doesn’t matter what size, material or brand it is. This pan is for backup. For example, if you just want to fry an egg, moving to other large pots will waste fuel and cleaning time.

I suggest you just buy a cheap one, it’s a spare anyway