Which is better, an aluminium tawa or an iron tawa?

I'm curious to know, when it comes to cookware, which one would you recommend: an aluminium tawa or an iron tawa? What are the pros and cons of each material? How do they compare in terms of durability, heat distribution, and maintenance? Is one material more suitable for certain types of cooking than the other? I'm looking for a tawa that can withstand high temperatures, distribute heat evenly, and last for a long time. Which one do you think fits the bill better?