The pans in a starter kit are usually one of three things, and the difference matters more in a shared kitchen than it would at home.
Pressed aluminium with non-stick coating
Light, cheap, heats fast. The coating scratches, and in a shared kitchen someone will use a metal spoon in your pan. Once the coating goes, the pan is done. Budget kits almost always use these. Fine if you accept it is a one-year pan.
Non-stick with a steel or induction base
The middle option. Better heat distribution, works on more hob types, still coated so still scratchable. Reasonable value.
Stainless steel
Nothing to scratch off. Survives being borrowed, stacked badly, and scrubbed. Harder to cook eggs in and needs slightly more oil. Tri-ply (steel-aluminium-steel) heats evenly; single-ply is prone to hot spots and burning.
What to check before buying
- **Induction compatible?** Many newer halls have induction hobs, and an aluminium pan simply will not work on one. Check your accommodation guide.
- **How many pans?** A 16cm saucepan and a 20cm frying pan is the true minimum. Three pieces is comfortable.
- **Knives.** "Stamped" knives are punched from a sheet and go blunt fast. "Full tang" means the metal runs through the handle — heavier, sturdier, better.