My opinionI would use the porcelain glazed option, like Le Crueset. It is the heaviest, retains the most heat.
Cast iron, I have read recently, actually adds iron to your diet from the pan!
Anodozed aluminum is generally lighter than Le Cruest and can have the surface wear off exposing you to aluminum. I will be throwing out my Calphalon soon due to that.
Stainles if it has a heavy base is OK, but I still maintain the porcelain glazed pan is the heaviest, safest over all. I have one and it takes 2 people to put it on the stove:roll:
Remember to heat it slowly and gradually. It takes a while to cool down as well.
I have a story about that Iwill share some other time!:mad: