micro perforated metal

Aluminum is lightweight but strong and doesn't warp when exposed to high heat. Since they're such good conductors of heat, aluminum frying pans are great for frying and sautéing foods. The main drawback of aluminum is that it reacts with alkaline and acidic foods. This causes corrosion and leads to leaching of the metal into the food, which acquires a metallic taste.

Stainless steel pans are non-corrosive, so they don't react with foods and leach into them. They can however stick to food if it is cooked without oil. They're good for sautéing, pan-frying, stir-frying, braising and searing meat, and oven-cooking. 

Durability: Cast iron Dutch ovens are built to last and can withstand high temperatures and heavy use. When properly cared for, they can be passed down through generations, making them a long-lasting investment.

    The durable construction of  Cast griddle plates also sets them apart from other types of cookware.  These  Cast griddle pans are made from heavy-duty cast iron for long life.     Cast griddle plates can withstand high temperatures and are ideal for use on the stovetop, oven, or even the grill.  The non-stick surface of cast skillets also makes them easy to clean and maintain, ensuring they continue to perform well for years to come.

They are designed with a flat base to ensure excellent heat transfer and a larger surface area for faster and more simultaneous cooking.

There is often confusion when comparing saute pans, fry pans, and French skillets. A French skillet can be described as a combination of a saute pan and a frying pan.