Aluminum gets hot fast, looses heat faster, and is difficult to maintain an even temperature, especially when your adding or removing fish, potatoes, mushrooms, corn fritters, etc.
Stainless Steel is more temperature stable and provides a longer life than aluminum.
Cast Iron takes the longest to get to temperature, however it doesn't suffer temperature fluctuations like aluminum or stainless steel. Plus cast iron will retain the flavor of a thousand meals before which can't be beat. With proper care, cast iron will last for generations.
I personally have cast iron skillets from 3" up to 16" in diameter. Also have Dutch Ovens from 1 quart up to 14 quarts. I can make anything in cast iron, including a fish fry. Even have a set of ceramic coated cast iron pots and pans.
I have one stainless steel pot. I brew beer in it.
HOI Crappie Club
Where family and friends come to compete for a little more than bragging rights.
Quick, someone teach me how to fish so I can win this tournament!!!