I agree with KidKraz about what normally works and checking out thrift stores. It took us a couple of years to narrow down our choices. A lot depends on how whether you typically camp with water available and how complicated you want to get cooking while out. As an example, here is how things worked out for our particular situation:
Minimizing pans and maximize cooking options, we went with this configuration of 3 pans– the oven pan is because we found that we loved throwing as much stuff as possible in the oven rather than standing over the stove. Stick or nonstick is a personal option, but the size and walls of these allows me to use either stovetop pan for either soups/stews or breakfast eggs depending on whether I’m by myself or with my spouse.
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For when these links die: one is a “Range/Stove/Oven Broiler pan”, one is a large saucepan (3.5 quart), and one is a steep sided 12 inch skillet with ~4 inch sides so you can do liquids or saute.
We boondock a lot, which means being very stingy with water, so we quickly switched to lightweight coated paper plates that we put on top of supporting plastic plates, and picking our own cup and silverware that we each wash/rinse during the trip to our own standards (rinsing soap off requires much more water and I hate the taste of soap).
Our Trailmanor is a 2003, and the cabinets are starting to pull out from the wall. We’ve had to add reinforcing materials to most of the stove side cabinets and the stove itself. To prevent more of this, anything heavy like the pots or canned goods goes on the bottom/floor cabinet so that we don’t have more stress on the cabinets.
We really enjoy ours and are taking it out for Thanksgiving, have fun with yours!