Cast iron: This material heats up evenly and takes a long time to cool down. It’s believed that cast iron cookware makes the most delicious meals. You can put them into ovens, which makes them even more universal — you can even bake pies in them. They’re extremely durable and the only disadvantage is that you can wash them in dishwashers and keep food in them.
Stainless steel: This material is used by many professionals. Stainless steel conserves the bright taste and color of the ingredients. However, if this pan doesn’t have a special non-stick surface, everything sticks to it unless it’s stirred regularly. Stainless steel is durable and you can wash it right after cooking.
Ceramics: Such pans are great for cooking without oil because almost nothing sticks to them. They are ecological and durable. You can heat them to very high temperatures. But ceramic pans can’t be used on induction stoves. And if you drop them or cool them down fast, they can break.
Aluminum: This cheap material has the advantage of being lightweight. Such pans are durable, but in order to prevent the food from sticking to them, cooking temperatures need to be quite low. The ingredients need to be stirred all the time. Aluminum pans are easy to scratch so they can’t be used with abrasives.

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