Which of the following combination of properties would be most desirable for a cooking pot?

A cooking pot must be a good conductor of heat so that all the heat energy that we are supplying externally gets conducted and our food cooks fast. A cooking pot should have to absorb less heat by itself, if cooking pot absorbs more heat then, very less amount of given heat will be transferred to food and food will cook slowly and may even remains uncooked. So, we can say that a cooking pot must be of high conductivity and low specific heat.