It's best to purchase both non-stick and aluminum saute pans.
Aluminum is good for general saute work because it's light and transmits
heat readily. Non-stick or non-reactive pots serve two purposes; they allow
you to cook with less fat, which suits today's dietary ideals, and they
don't react with acidic foods. Aluminum will react chemically with such
highly acidic foods like tomatoes, turning both the food and the pot black.