Seasoned: Oil baked into cast iron over time prevents food from sticking and the pan from rusting
Enameled: Cast iron coated with thick, enamel glaze to prevent food sticking and eliminate the need to season the pan
Cons: Slow to heat up, requires special maintenance
Cons: Not durable when untreated, can warp and scratch
Core: Copper layer sandwiched between layers of other materials
Base: thin copper ring embedded in the bottom of the cookware
Clad: Copper foil exterior
Pros: Excellent heat conductivity
Cons: Reactive with acidic foods, needs to be lined and maintained, expensive
Pros: Non-reactive, durable, scratch resistant
Cons: Slow to heat up, can be expensive