#crockpot

I'm thinking of switching out my old crockpot for something new and I've been reading about the benefits of different materials. Cast iron and stainless steel seem like the top contenders, but I'm not sure which one would be better for slow cooking. I feel like cast iron would retain heat really well, but maybe it's too heavy? And what about rust - is that a big concern? On the other hand, stainless steel seems easy to clean but might not distribute heat as evenly. maybe someone with experience can weigh in? I've heard the Cuisinart CPC-600N1 is a good option, but it's on the pricier side.