There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly different tastes each one give on the same food. I want to understand the reason why different pot and pan would give a different taste to food. Understanding this also might help me use the correct pot/pan for specific recipes.
I don't know if this is a topic that people are even going to agree with me on.
Is it because each pot/pan has different heat distribution? Or does the pot/pan impart something to the food depending on which metal it is?