Another essay, this time comparing two things. Also full marks

Ever since the invention of fire, humans have used heat to cook food. For thousands of years the preferred method of containment while heating for anything that could not be impaled upon a stick was placing it inside a metal vessels; items we now know as pots and pans. These devices can range from a most simplistic metal cavity to a work of art most appropriate for only a professional chef.
Our modern cookware comes in two major varieties: non-stick and not non-stick. Both share the obvious similarities of holding food, transferring heat evenly from a heat source, and being of roughly comparable shapes. Both are generally made of metal, usually have handles, and frequently include matching lids. However, a standard pot or pan is likely to be made from a far greater selection of materials than one with a non-stick coating. A normal piece of cookware is likely to have a base and, for high-end models, side walls made either of copper or aluminum – both highly-conductive metals. Copper is generally considered superior but is usually far more expensive. Unfortunately copper and, too a much lesser extent, aluminum react chemically to various types of food and must usually be coated or treated in some way to prevent the metal from changing the flavor of whatever is being prepared. A favorite way to prevent this from happening is to apply a layer of stainless steel, which is both hard and highly-nonreactive.

A non-stick pot or pan is also typically made of aluminum – which is much cheaper and lighter than copper – but instead of another metal layer it is instead coated with Teflon, a plastic which is well-known for its non-reactive and anti-stick qualities. Teflon is a relatively recent invention, at least compared the the history of cooking, so while non-stick dishes are popular in homes it would be rare to find them in a professional kitchen.

Nonstick and standard cookware each have specific advantages and disadvantages when compared to the other. Non-stick pans are not only very easy to clean, they also are less likely to cause burned food. A regular pot requires significantly more oil to prevent food from fusing to the metal, but in most cases but can be heated to far higher temperatures – something which damages a Teflon coating and invariably hastens the demise of the kitchen piece. While non-stick is doubtless easier to maintain in day-to-day use, it can be TOO non-stick, making fried foods difficult to manage unless a significant amount of extra oil is used. In the end, it is a choice very much open to personal preference and style of food preparation, and many people own examples of both varieties in order to have available which ever is more suited to the current need.