Choosing utensils and cookware
I’m often asked, “I just bought a van/tent/camper, which utensils should I start with?  I recommend this as a basic set.

Small utensils:
Timer: Traveling with a timer is useful, from helping in cooking to timing washing machine and dryer cycles in public laundries. 
Knives: I travel with two knives; an all-purpose 15 cm cook’s knife and a small paring knife. 
Measuring spoons:
Wooden mixing spoon:
Slotted spoon: For retrieving ingredients from liquid and for serving.
Cooking fork: A large fork is useful for mixing when cooking and doubles up as a masher.
Peeler: For peeling vegetables and thin-slicing cheese.
Can opener:
Scissors: For general use and cutting chicken.
Spatula: Silicone or plastic for non-stick cookware.
Serving spoon: Silicone or plastic for non-stick cookware.
Soup ladle: Plastic if you’re using non-stick cookware.
Tongs: Rubber-coated if you’re using non-stick cookware. Large for cooking and small for serving.
Whisk:
Potato masher: Can be substituted with a large cooking fork.
Storage box: I store mine in a cutlery box and take it with me wherever I’m cooking, such  as outside my van or to a BBQ.  The holder stores snugly in a cupboard during travel.

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Desserts and baking I travel with
an apple corer, spatula, basting brush, sieve,
oven mitts and a small electric mix master.

Other utensils:
Scales: Digital ones for more accurate reading.
Measuring cups:
Grater: Designed for fine and coarse grating.
Mixing bowls: One medium and one small, either metal or plastic.  Light and durable, they can be used for preparation and serving. 
Sieve/Colander: A small plastic sieve is light and handy for draining fine foods such as rice and for sieving flour.  A metal steamer doubles up as a  colander.
Chopping boards: I use thin plastic ones for ease and practicality.  They are light weight, and they store and wash easily.

Cookware:
Saucepans: For a basic setup, travel with two saucepans and one medium size deep frying pan.  I have written my recipes to require no more than that and with a maximum of two items on the stove at one time.  I find non-stick pans great for searing meat, plus they’re easy to clean.  Clear lids are helpful in monitoring the cooking process. Oven recipes will require specific heatproof cookware.

Frying pan: A deep 26” non-stick fry pan with a clear lid is a good all-rounder.  If storage room allows a small one is useful.
Electric fry pan: After a long search I bought a small, lightweight electric fry pan ideal for caravanning.

Plastic containers: They are useful for food preparation such as marinating, for cooking in a microwave, for storage and serving.  Make sure they have tight-fitting lids and are heat resistant. I favour ones with multiple locking tabs.