Which material is best for tawa?

When it comes to selecting the best material for a tawa, there are several factors to consider. What properties make a material ideal for cooking on a tawa? Durability, heat conductivity, and non-stick properties are all crucial. Stainless steel, cast iron, and aluminum are popular choices, but which one stands out as the best option? Stainless steel is known for its corrosion resistance and easy cleaning, but how does it compare in terms of heat distribution? Cast iron retains heat well and adds iron to your food, but is it too heavy for everyday use? Aluminum, on the other hand, is lightweight and an excellent heat conductor, but does it have any drawbacks? As a consumer, how can you weigh the pros and cons of each material to determine the best fit for your tawa?