by 
Prairie13
ANSWERS: 2
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Personally, I prefer either stainless. Copper tends to be a hassle to maintain, and you must treat it gently. In addition, it's thermal properties are different enough that I would need to relearn everything I ever knew about stovetop cooking. Give me something durable with even heating and temperature stability. I have a well-seasoned 8-inch cast iron skillet that just beats the crap out of any other pan I have ever cooked with....
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I prefer stainless steel, but you can get the best of both worlds with copper bottomed stainless steel pots, so the heat is distributed in the most even way possible. These pots are just more expensive than stainless steel alone.
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