Non-stick:Excellent for low-fat cooking and delicate foods like eggs or fish, though coatings can be delicate.
Stainless Steel:Highly durable, rust-resistant, and great for searing, though they require more oil and proper technique to prevent sticking.
Cast Iron:Known for superior heat retention, ideal for searing and baking. It requires "seasoning" (a coating of oil) to become non-stick and prevent rust.
Carbon Steel:Combines the heat retention of cast iron with a lighter weight, becoming naturally non-stick with use.
