Stainless steel pot works best for Jollof rice. I’ve tried cast iron, stainless steel, and aluminum - stainless steel wins every time. Even cooking: No hot spots like cast iron. Heat distributes uniformly so every grain cooks perfectly. Heat control: Crank up the heat for that smoky, party-style Jollof without burning. Non-reactive: No metallic taste. Pure, clean Jollof flavors. Easy to clean: Just wash and go. Health-safe: Doesn’t leach chemicals or metals into your food. Your Jollof deserves t