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Durable, non-reactive, poor heat conductor but often bonded with aluminum or copper for better heat distribution.

Excellent heat retention and durability, prone to rust without proper seasoning, ideal for high-heat cooking.

Superior thermal conductivity, heats up quickly and evenly, expensive, reactive to acidic foods.

Lightweight, excellent conductor of heat, relatively inexpensive, may react with acidic or alkaline foods.

Easy food release and cleanup, uses less oil for cooking, not suitable for high-heat applications.

Even heat distribution, naturally non-stick, can be used for storing and serving food, not as heat-tolerant as other materials.

Heat retention of cast iron with an easy-to-clean, non-reactive surface, heavy, and can chip if dropped.

Flexible, non-stick, heat-resistant up to certain temperatures, not ideal for browning or searing foods.

Does not react with food, offers clear visibility for monitoring cooking, poor conductor of heat and can break with thermal shock.