This is from the context of a liveaboard foodie who sails the bottom paint off my boat and that of others.
As so many have posted above you don't need special "marine" equipment. The only possible consideration is stowage of cookware. Personally I'm not a fan of the removable handles so many stacking systems use. I don't have confidence in them not wobbling when I need good structural connections.
The three most-used pieces of cookware on my boat are a Diamond Swiss high-sided saute, a 5l Kuhn-Rikon pressure cooker, and a 3l glass-topped sauce pan made in Guang Don that my sister brought back from Nepal. I have and carry a set of Farberware pots and pans I bought out of college but they don't get used as often as the above listed items.
Tableware is stainless that my grandmother bought at Macy's sometime in the 50s. No problems in three homes and no problem on the boat.
Cutlery is Henckels Pro-S. It's well made and lasts beautifully. I'm still hunting for the right knife roll to carry them. I have a tri-stone for annual sharpening and use a steel every single time to maintain the edge.
Spray-on cooking oil (e.g., Pam) is your friend. Use it often. Use it liberally. Just use it.
To each their own. I use olive oil either drizzled into a pan or sprayed from a manual sprayer. I don't like the chemicals in the commercial sprays.
Your biggest constraint will be stowing it when not in use. Think smaller than what you'd use at home, and lean heavily towards multitaskers. That perfect omelet pan that you use only for breakfast may not be the best thing to bring aboard.
I left my omelet pan out of the list above. It's small and doesn't take up much space. I use it for sauteing small amounts of veg sometimes but mostly it's for omelets.
For serving wares like plates, bowls, cups and the like stick to sturdy stuff like either plastic or even better Corelle.
Right. Agreed. I have some boatware with nice rubber rings on the bottom for non-skid. I also carry service for two of Great-Aunt Elizabeth's antique china. Janet and I enjoy special meals on china.
Oh yeh - Reidel offers lovely stemless crystal. You don't have to drink out of plastic.
If you own a cast iron skillet...you may already know rust can be kept away, even from cast iron.
Right also. I have a cast iron griddle that does lovely things to meat and fish in the oven. No issues with rust.
Of course, we don't have a lot of electric gadgets, although we do have a cordless immersion blender ("stick" blender).
Bingo. The only electric galley tool I use (and even carry on some deliveries) is a stick blender.