I would say most likely ferm temps. But there is room for process improvement here.
-For the pot, take a sponge (not scrubbie) and wash out the inside of any loose debris/leftovers with hot water and store (upside down) after brewing. Boil pot should not need sanitizer.
-Other utensils that touch the wort while boiling work the same way. Clean, but sanitizing is unnecessary.
-fermenter and other stuff that touches it at non boiling temps, clean as above, but soak in sanitizer for a couple minutes before use. Using Starsan dont worry about rinsing. but make sure there is no debris or other crap on them before sanitizing or it will not really do much good. Hard to sanitize dirt and all.
-Do your boil, cool to fermenting temps or a little below before pitching.
-Starters improve your beer, but arent really needed for dry yeast
-Temperature control is king. Using the appropriate temperature range for the beginning especially of fermentation is important for getting the right flavors from the yeast. This is where you get the hot (fusel) alcohol flavors and even the fruity and such esters that yeast form. My advice is to stay away from light beers and lagers until you get temp control down.
-dont rush it, secondary is not necessary and can be skipped with prolonged primary. Also let it sit in bottles for at least 3 weeks to mature and clean up a little.
If your beer tastes not great, give it a month or so to condition. It can improve, though some flavors do not reallty condition out.
Most of all do not give up. Unless that is your thing. Then go ahead.