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Cast aluminum. Advantages: heats quickly and holds heat well, warps less than sheet aluminum, durable. Disadvantages: fairly difficult to clean because of porous nature, rather heavy. Cast iron. Advantages: doesn’t warp or buckle, makes good contact with unit or burner, holds heat well. Disadvantages: heavy handle not heat resistant, heats slowly, rusts If not kept dry and oiled, may require reseasoning.
Stainless steel. Advantages: doesn’t rust, not affected by acids and alkalies, doesn’t chip or pit. Disadvantages: poor beat conductor, heats unevenly and causes some! foods to stick, brown stains appear if overheated. ! Stainless steel with copperclad bottom. Advantages: addition of copper improves its ability to conduct heat, heats more evenly and quickly than Stainless sheet alone. Disadvantages; skillet must have medium heat to prevent uneven beating, brownish stains appear on steel, copper tar
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