Favortie pan is aobut 10 in skillet (not yet iron but eventually) Tongs Oven (for cooking BACON of course) Pressure cooker (although I only know two recipes....got any?) 1 quart pot (boiling water for tea and what not) Grill (pork, lambburgers and chicken)
I need a crock pot for broth i think! :)
This is one of my favorite purchases -- I even take it with me when I travel, so that I can prepare meals in my own hotel room. It's the Healthy Chef Turbo Oven -- the bowl is all glass, so there's no plastic off-gassing, and it's very sturdy and extremely versatile.
As a little anecdote, when I went to visit my son at USAF Tech School, I carried this with me, and made us Paleo Pizzas in our room (while we played Gamma World all weekend!) -- and roasted a beautiful pasture-raised chicken with veggies for a Sunday dinner party for him and several of his flight -- he's been hooked ever since!
I LOVE my Spirooli Vegetable Spiralizer & Slicer. I held out on buying one because it seems wasteful to have a gadget just to make noodles out of veggies so I stuck with my old vegetable peeler-made noodles for years. I just couldn't shake this thing from my brain though and I knew I'd never truly be happy in life without at least trying it so I bought it. Wow. Real spaghetti-style noodles made from veggies. If you miss spaghetti you need this. No other peeler/slicer/mandolin can compete.
My Wustoff-Trident Santoku - most useful size and balance for just about anything (mine doesn't have the scallops, but you get the picture):
An Electric kettle - absolutely necessary for my coffee and tea, as well as for fast-forwarding hot water. I have a 2.5L kettle that my wife bought from Target that works well. I don't have a pic (sorry).
Restaurant half-sheet pans for baking bacon, on parchment paper so the fat doesn't jump out of the pan, and so cleanup is easier. Bonus is that these are dirt cheap at Restaurant supply stores and at Sam's Club.
Finally (and I don't have a pic for this one either, I'm at work away from my beloved kitchen), my great grandfather's cast iron skillet. It has high walls (about 4.5") and a tight-fitting lid. It isn't bead-blasted like modern skillets, it's smooth and thus takes a fantastic seasoning in about half the time. The only mark on this skillet is it's date of manufacture, 1908. This skillet has fed 5 generations of my family, and I hope it feeds many more.
I just ordered this, and I am quite excited. The small skillet serves as a lid for the big skillet, this giving me a pot / dutch oven.
I also have the eight-inch skillet from the same company (Lodge Cast Iron).
I also am going to get one of these, an Ulu:
Still working on getting a more paleo kitchen, so I look forward to what other people share.
I can't live without my 8qt stock pot. My cooking skills are still developing. To save time I am cooking in bulk so I cook almost everything in an 8qt stock pot. Fill it will a little meat, lots of veggies, some ghee and cook enough for about 4 meals.