Copper is often considered the ultimate material for cookware. It is an excellent heat conductor. Copper reacts with acidic foods, so many pans are lined with tin or steel. It also tarnishes easily and must be polished regularly.

Stainless Steel is durable and easy to clean but does not transmit heat well. Pots with copper or aluminum bases have much better heat distribution.

Aluminum is durable and heats quickly, but if the metal is thin, the pan will warp easily and heat unevenly.

Anodized Aluminum is a specially treated aluminum that is harder and denser than normal aluminum. It is lightweight, an excellent heat conductor, and easy to maintain.

Cast Iron has excellent heat transmission and is good for cooking at high temperatures. It is exceedingly strong and durable but reacts with acidic foods, is slow to heat, and is very heavy.

Enameled Cast Iron shares the characteristics of cast iron but is nonreactive. It is recommended for long, slow braising or simmering.

Plain Steel, also known as mild steel, rolled steel, or untreated steel, is thin and strong and conducts heat well. It is ideal for woks and crepe pans.

Black, or Blue, Steel is similar to plain steel, but because it is specially treated, its surface resists corrosion and absorbs heat better.

Enameled Steel is also called porcelain enamel. It is light and conducts heat well. The enameled surface has a slight nonstick quality and is nonreactive. The best cookware is made with thick steel, three coats of enamel, and a stainless steel rim to prevent chipping.

Heatproof Glass, such as Pyrex, is not a good heat conductor; it is nonreactive with foods, but may chip or crack.