Choose good quality heavy aluminum or tinplate steel. You want pans that conduct heat well for fast, even baking with chocolate. Eventually you'll want a wide variety of sizes and shapes - but start out with a few good ones - that's a better bet than a lot of cheap pans you'll be sorry you own later!
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?