It also depends on what you&#x27;re trying to do, you might not want a pan that gives up all its heat so quickly.  For example, if you want to sear a steak and then cook it in that pan you don&#x27;t want a pan that will lose all its heat as soon as you put that steak on it.  For a task like that you want probably cast iron or at least stainless or something.  Though good stainless pans generally have copper linings to help more evenly distribute the heat.  If I were just frying an egg or something then aside from the lack of non-stick your aluminum foil would be just fine.