Stainless steel
Stainless steel is durable and relatively nonreactive, but by itself is not an especially efficient heat conductor. Many pans use aluminum or copper layers to spread heat more evenly.
Cast iron
Cast iron is heavy and slow to respond but stores substantial heat. Seasoned surfaces need drying and care to limit rust and maintain the cooking surface.
Nonstick
Nonstick surfaces make low-stick cooking and cleanup easier. Coatings are wear items: avoid abrasive cleaning and follow the manufacturer's temperature and utensil guidance.
Aluminum
Aluminum is light and conducts heat well. It is often anodized, coated or used as a core layer in clad cookware.
Copper
Copper responds to heat changes quickly. Most cooking surfaces use a lining or clad construction so food is not directly exposed to reactive bare copper.
Induction compatibility
Induction cooktops require cookware with suitable magnetic response. A pan can contain aluminum or copper and still work on induction if its construction includes an induction-compatible base.