For cooking, you want 2 things for sure: a cast iron skillet and a cast iron dutch oven. Not the aluminum ones they sell in the stores now, it needs to be cast iron. First of all, those things are solid hunks of metal that would probably deflect bullets. Once seasoned over a fire, they're practically indestructable: real heirloom material. In Korea and Veitnam they're still using the thousands that were left behind by American troops 50 years ago. We're using some in my family that are older than any of us. Keep them washed and they won't rust.
Cast Iron also heats pretty evenly and holds the heat longer, though it takes longer to heat up (this is comparing to aluminum). Overall that means it cooks better. And it does add small amounts of iron to the food, which is actually good for you.
Anything you might need an oven for, a dutch oven will serve, though it does restrict your bread to biscuit shapes. Spare the lid and you can also use it as a regular pot for stews or washing. The cast iron skillet serves for all other cooking.
The drawback on both is weight. These are not backpacking gear, and so they need to be left at base camp. (this is why so many were left by GIs in Asia.) Though miniature "one person" versions exist, good luck finding them.
So where do you get these? Well, you can usually find the real ones at army surplus stores (remember, accept no aluminium substitutes). But you can get them used at garage sales and thrift stores, and not only is it cheaper, it saves you from having to season them yourself.