What criteria is used for any metal to be used as a cooking utensil?

When selecting metals for cooking utensils, key criteria include thermal conductivity, reactivity, durability, and ease of maintenance. Metals like stainless steel, cast iron, and aluminum are favored for their ability to evenly distribute heat, resist corrosion, and withstand high temperatures. Additionally, the metal should not react with food, which can affect flavor and safety. Finally, the utensil should be easy to clean and maintain to ensure longevity and hygiene.