Make sure you have different kind of ladles. For example, the spoon for cooking pasta & cooking pulses are very different. Always use a perforated spoon for deep frying. Most importantly, you should invest in Teflon coated light weight ladles or stirring spoons & slightly heavier metal ones for the non non-stick cookware.

my must haves....

* stovetop griddle
* slotted spoons
* whisks
* wooden spoon
* pizza stone

Hey I would like to know more about a pizza stone.
How does it work? Do I put this in the oven?
How is it better? and do I need to season this?

I heat my stone and then turn out the dough onto it then spread and shape. I prebake just the crust for about 10 minutes and then add all of the toppings and finish baking. It makes the crust crisper than a regular pizza pan would.

I seasoned the pan the first few times I used it, but now I don't have to. It's seasoned well enough.

My must haves would be my stand mixer.....different sizes of wooden spoons/spatulas and metal slotted spatuals for deep frying..........that's about it.