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The brand it doesn't matter at all. What does matter is that the fact that you have a decent knife and a decent pan.
Cast irons popular, mostly because it holds heat well. It doesn't have to be a lodge. You can get some pretty decent cast iron anywhere, damn near anywhere. You might have to sand it down and re season it to get it to be properly non stick but that's a quick job.
For pans? Carbon steel and cast iron are the go to.
For knives? As long as you keep them sharp you'll be alright. I use 3 knives in my kitchen but you can do 90% of jobs with a good wusthof chef's knife. Realistically, you only need a chef's knife, a paring knife, and a bread knife.
You can find most kitchen appliances used pretty cheap in a thrift store