Copper Copper's reputation for superior heat transfer is renowned and some chefs won't work with anything else. Premium copper goods are premium priced. Copper can affect the color and taste of some foods and if appearances are important to you, be aware that copper needs vigorous cleaning. Consider a tin or stainless steel cooking surface and make sure you are buying full gauge copper and not a thin cladding. Cast iron Even stainless steel manufacturers will concede that nothing does eggs better or bakes up cornbread quite as well as old-fashioned cast iron.
Cast iron requires seasoning and a little care to maintain, but it is an excellent retainer of heat.
As well, strangely enough, you can improve your dietary iron intake by cooking with this metal. Avoid imported cast iron. Aluminum Moderately priced, a good heat conductor, lightweight, many styles to choose from. Commercial quality aluminum has a lot going for it. However, aluminum has a problem with acidic foods which can cause discoloration and pitting and it is best not to store food in the cookware.