"It’s the singer not the song" The percieved advantage of luxury cookware.

Mick Jaeger proclaimed this back in the mid- 60’s

I think there is a subliminal message being sent here that you need expensive cookware to cook well. I chuckle at the long winded, esoteric discussions about the difference between copper clad vs aluminum, 3. 5 or 7 layers, what type of steel is better to use for making their Japanese knives. Do these people actually cook or just collect equipment? I come from a restaurant background and was fortunate to work at the side of many talented chefs while learning my trade. They all worked with pedestrian cookware, aluminum or carbon steel inexpensive pans and cheap rented knives and they still were able to turn out wondrous food. So I’m saying to new cooks or poor cooks, don’t feel you need these high priced brand named cookware to become a great cook. They are a nice luxury for some but by no means necessary.