1.1. Advantages: This material is strengthened by a coating of aluminium oxide and it evenly disperses heat throughout the pan.
1.2. Disadvantages: It takes time to warm up.
2. Cast Iron
2.1. Advantages: It maintains steady heat long after the burner is turned off .
2.2. Disadvantages: It heats up slower than anodized aluminium as it needs to pre-heated on medium-low flame for a minute or two.
3. Copper
3.1. Advantages: It retains heat well and is long lasting as copper lasts a lifetime. Most copper is sold "tinned", a process that grafts a thin layer of a metal onto the copper to make it prevent the copper from leaching into food and reacting with acids.
3.2. Disadvantages: It is not a very strong metal as it can be banned or broken easily.
4. Stainless Steel
4.1. Advantages: It is rust-free, stainless and stable under extremely high temperatures.
4.2. Disadvantages: The temperature of the stainless steel can vary greatly over surface of the pan.
