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Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. However, cast iron is denser than aluminum and stores more heat per unit volume. Additionally, cast iron pans are typically thicker than similar sized pans of other materials. The combination of these factors results in cast iron pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans. Slow heating over an appropriate sized burner (or in an oven) can lead to a more even temperature distribution. Due to the thermal mass of cast iron utensils, especially heavy duty pots and pans, they can retain heat for a long time, and continue cooking food after the heat source has been removed.