*Stainless steel cookware - Pot body is too thin, while the outer flame is hotest, so the pot walls often get brown, as the sauce poured onto the pot wall, it soon got burned into yellow or black, difficult to clean. Metal surface is never non-stick. And when the stainless steel utensil scratch the pot, the raspy noise is uncomfortable at all.

*Aluminium cookware - cheap alu cookware will easily release toxic chemicals into the food, as Alu is a kind of very soft metal and cheap pans use cheap coating as well. Forged or die-casting Alu cookware is improved on its quality and hardness. To isolate its reaction with food, non-stick coating is very important. So you cannot use metal utensil to cook, otherwise you eat the coating. So you can only use wood utensil, which is too flat, or use plastic utensil. Please be aware, plastic, no matter PP or silicone, is not pure and not safe. Metal\'s physical properties are steady, yet you can not use it on Alu cookware.

*Casting Iron cookware - Extremely heavy, very inconvenient for serving. And it is prooved untrue that iron cookware can help human being to obsorb Fe. Human being cannot obsorb the metal particles from cookware.