Cast iron? Pah! Tinned heavy-gauge copper with brass handles works the best (for me, ymmv). There are drawbacks - they need re-tinning every now and again, and

Cast iron? Pah! Tinned heavy-gauge copper with brass handles works the best (for me, ymmv). There are drawbacks - they need re-tinning every now and again, and you have to be careful with metal utensils, but the heat distribution and evenness of cooking is amazing on a 3mm copper pan.