Stainless Steel: Durable, rust-resistant, and non-reactive with food. Often features multi-ply or tri-ply layers for even heat distribution.
Aluminum: Lightweight, conducts heat quickly. Hard-anodized versions are stronger and scratch-resistant.
Nonstick Coating (PTFE or Ceramic): Prevents food from sticking, easy to clean, and ideal for low-fat cooking. Ensure it’s PFOA-free for safety.
Cast Iron / Carbon Steel: Excellent heat retention, suitable for all stovetops, including induction. Requires regular seasoning to prevent rust.