You need 3-4 pots/pans.
A 3 or 3.5qt Saute Pan (flat bottom, straight sides). Tri-ply, stainless/aluminum, but not non-stick. This is good for searing and sauteing, sauces, almost everything. You'll use this the most. I don't recommend non-stick here at all, you'll want to scrape and use metal tools, plus non-stick doesn't give you as nice a sear.
A 10" non-stick skillet. Flat bottom, sloped sides. Go really cheap here (talking Walmart <$10) or something from All Clad or Calphalon's higher end. Anything in between is a waste of money, it will wear like the Walmart pan. The two higher end brands will last longer and replace a damaged pan under warranty.
A 2-3qt pot. Flat bottom, straight, tall sides. For sauces, gravy, etc. You're better off not going non-stick here since you'll want to be able to scrape the bottom.
A larger stock pot for soups, boiling pasta, etc. Cheap is fine. I use one of those giant, thin walled, enameled lobster pots. My "good" stock pot is some hand me down from a set with a thick bottom and thin sides - Walmart special.
Lids would be nice for everything but the non-stick skillet.
You can get by with those 4 pieces pretty comfortably. You don't need a set, either. If I had $200 to do this, I'd go to Bed Bath and Beyond and piece together all 4 from the "try me" pieces of Calphalon and All Clad - the discounted single pieces they sell from sets in order to get you to buy the rest. You will have 4 non-matching items, but that doesn't matter. Most of these come with lids, too.
You can add a Lodge 12" cast iron pan if you want. They run about $20. I have a pretty well-seasoned one, very little sticks to it, and it's nice for meats. I still don't like putting acidic foods in there, since some of the metallic taste gets picked up.
