A sheet steel pan is made of 99% iron so it is a natural product. These pans must be "burned in" before first use. This is called seasoning. This is not difficult, but takes some time. Seasoning these pans creates a black layer, this layer functions as a non-stick coating. 

Suppose there is kook "drama" takes place, then it is not irreparable with this pan. In the worst case, you polish the pan again and brand you put it back in. If this happens with a Teflon pan, after the kook drama, throw it away! Keep your pan well greased, otherwise sheet steel can rust easily. Sheet steel is a strong and durable material, so these pans can last a lifetime.

Advantages

• Can withstand high temperatures well.
• You can use steel cookware.
• Is affordable.
   

Maintenance

• Pan must be burned in before use.
• Clean the pan with water only, without detergent!
• After use, dry immediately and grease if necessary (steel may rust otherwise).

Copper pans are especially popular among chefs, which they often use to make sauces. 

Advantages

• Chic look.
• One of the best heat leaders.
• Inside is (usually) equipped with stainless steel, which makes the pan less vulnerable for both mechanical damage and chemical reactions between copper and elements from eating.
• Copper pans are relatively expensive, which is why we do not recommend using metal kitchen utensils in the pan.
• You can clean with warm water and washing -up liquid. You can possibly keep the outside with copper tests in new condition.