Stainless steel is also a tricky material to cook with. Stainless steel is not a very good conductor so like aluminum it takes a while to get heated up. Unlike aluminum it doesn t trap the heat. If your food starts to burn, remove the pan from the heat and the temperature drops quickly. So it is easier to cook with.
Stainless steel is also a little slicker than aluminum, making clean up easier.
Composite Composite pots are usually stainless steel and copper or stainless steel and aluminum. The copper or aluminum is usually sandwiched between the stainless steel. Composite pots, especially those with copper-sandwiched bottoms are the best for cooking. Not only do you get the durable, non-stick qualities of stainless steel, copper is an excellent conductor. It heats quickly and cools quickly, and passing through the layer of stainless diffuses the heat for nice even cooking.