Steel is the other major material used for making cooking pots and pans. Usually found in the stainless variety but you can find non-stainless steel pans out there.
Stainless steel is tough and durable. Since it is non-reactive it can handle high acid foods like citrus and tomatoes.
Stainless steel is not a great conductor so you often find it bonded to or clad with other metals, like aluminum or copper, to improve its heat transfer capabilities.
Stainless steel is also a little bit sticky, which is good for building pan sauces from the fond or the brown bits left after searing your food. You can deglaze the pan with water, stock or other water-type liquid to release the fond and flavor the pan sauce.
