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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.

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

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

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

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

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

Lighter than cast iron, heats up and cools down quickly, requires seasoning to become non-stick, can rust without proper maintenance.

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