ALUMINUM

PROS – Conducts heat well; moderately priced; lightweight & sturdy

CONS – Can react with acidic ingredients; finish can scratch
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ANODIZED ALUMINUM

PROS – Extremely hard metal surface; low-stick; available in chip-, stain- & scratch-resistant finishes; good for freezer; can go from stovetop to oven

CONS – Finish can spot & fade in dishwasher
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CAST IRON (REGULAR)

PROS – Retains heat well; fairly inexpensive; has a nonstick finish after seasoning; doesn’t react with or absorb food flavors (after seasoning)

CONS – Doesn’t conduct heat well; often lends a metallic taste to foods; tends to rust
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CERAMIC/STONEWARE

PROS – Retains heat well; available in many styles & motifs; most can go from freezer to microwave or oven to dishwasher

CONS – May discolor over time
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COPPER

PROS – Conducts heat well; heavy duty; lined with tin or stainless steel to keep it from interacting with certain foods

CONS – Very expensive; not nonstick; requires polishing; needs to be relined about every 10 years
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EARTHENWARE

PROS – Retains heat well; hard & durable; can be washed in dishwasher

CONS – Doesn’t conduct heat well; must cool slowly & completely before washing to prevent cracking
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ENAMELWARE (CAST IRON OR STAINLESS STEEL)

PROS – Durable; flameproof & ovenproof; good for freezer; can go from stovetop to oven; enameled cast iron conducts heat well; easy to clean; doesn’t react with acids

CONS – Enamel can chip; enameled stainless steel does not conduct heat well; light-colored enamelware may not brown foods as easily as dark-colored & may discolor; may crack if overheated
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GLASS

PROS – Retains heat well; economical & practical; coordinates well with other tableware; microwave & dishwasher safe; nonreactive to acids; easy to clean

CONS – Doesn’t conduct heat well; can break easily with sudden temperature changes
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STAINLESS STEEL

PROS – Doesn’t react with acidic or alkaline foods; corrosion resistant; extremely durable; easy to clean; doesn’t easily scratch or dent

CONS – Doesn’t conduct heat well; can burn food in spots