The best pan for making Shakshuka is seasoned stainless steel or enameled cast iron skillet, braiser (pictured) or a frying pan with high sides. These materials are nonreactive and resistant to both acidic and alkaline foods.  While many recipes online show the dish being made in cast-iron or nonstick skillets, this is not a good idea. The acid in the tomatoes can mix with the metal and results in an unpleasant metallic taste.  It also can accelerate the aging process of the pans since the acid will slowly cause it to blister.