Which pot is good for cooking?

Have you ever wondered which pots or pans are better?  Different materials are used for making pots and pans. There is the stainless steel, copper, aluminum, cast iron, non-stick, carbon steel and ceramic.  Each of these are based on heat retention, durability, price, porosity, reactivity to acidic and alkaline food.  So which of these would you consider? Copper This type of metal material is a conductor. It evenly distributes heat throughout the surface of the pan and  this makes the food uniformly cooked.  The downside of copper is that it reacts to acidic or alkaline food that can give a metallic taste after being cooked. Aluminum These are of two types. The anodized and regular aluminum.  Anodized aluminum is sturdy, durable and more scratch resistant than the regular.  The regular aluminum is cheaper and lightweight.  It also retains heat. It is easy to clean. The disadvantages of the aluminum is that it can discolor when put in the dishwasher, it can buckle in high heat and it easily scratches. Cast Iron These tend to retain heat longer than other cookware and can keep food warm long after it hits the table.  It is naturally non-stick.  It is good for searing your steak.   To get the best out of a cast iron it is recommended to season-oil the skillet after each use or depending on how frequently you use it. The downside of cast iron skillets is that is not a good conductor of heat so it takes longer to heat, the handle gets very hot, it is heavier than cookware. Stainless Steel This cookware is resistant to scratches and dents. It keeps it shine for years and so it does not rust or corrode.  It can be used for all sorts of food and does not react to acid or alkaline foods.  It does not give a metallic taste like the cast iron, copper or aluminum cookware.  It is light weight and eco-friendly. Most of the metal is made from recycled or melted scrap metal. Most brands are oven safe.  The disadvantage of stainless steel is it does not conduct heat well, heat is not evenly distributed (some add copper or aluminum on bottom to help spread heat evenly), it can cause food to stick.  It is tough to clean Carbon Steel This is made of some carbon and mostly iron.  It is thinner than a cast iron and is durable and retains heat.  It is naturally non-stick as long as it is seasoned.  It conducts heat faster.  It can withstand higher temperature (600 to 800 degrees) than the stainless steel without damaging.  The downside of carbon steel it is not dishwasher safe, not good for acidic food. Ceramic This is pots made out of clay that is specially glazed, some have aluminum with a silicone finish to give it a ceramic look and some other metal base are coated with ceramic enamel.  These are light weight, colorful, toxic free, non-stick. It is easy to clean and does not require seasoning. It distributes heat evenly.