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Aluminum pots and pans, especially anodized aluminum (this process keeps the metal from getting into your food) are a very even heat conductor, as a rule. Some people even believe that it is safer than other metals because it is designed to keep the cookware from interacting with your food, even over time. They can come in non-stick and scratch-resistant varieties and offer a great range in terms of shape and size. There are 3 basic types of material when it comes to non-stick cooking: Teflon and other Non-Stick Coated, Basic and Enameled Cast Iron Pots and Pans and Hard-Anodized Aluminum. Each has it's pros and cons as far as performance, convenience and health are concerned.Teflon and other non-stick coated cookware is inexpensive and easy to find. Because of the way that the non-stick coating is bonded to the underlying metal of the pan, it can eventually scratch, peel or flake off, especially if the pan is exposed to excessive heat or metal utensils. Over time, even the best made Teflon and other non-stic

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