What is Hard-Anodized Cookware?
Hard-anodized cookware is a catchall phrase for metal pots and pans made from electrochemically-hardened aluminum. Cookware made from hard-anodized aluminum has a significantly longer lifespan than traditional non-stick cookware and is virtually non-porous. It is this nearly complete lack of pores that enables hard-anodized cookware to resist food sticking, even if the food is overcooked or burned.
The electrochemical process of hard-anodization is relatively simple. The piece of aluminum is first submerged in a sulfuric acid bath, after which it is exposed to low electrical charges. The aluminum surface combines with oxygen, resulting in a natural oxidation reaction that creates aluminum oxide. The acid is then cooled to the freezing point of water. The electric current is radically increased, resulting in hard-anodized aluminum, the surface of which is twice as hard as stainless steel.
Highly resistant to corrosion and scratching, hard-anodized pots and pans are the strongest, most durable cookware currently available. Unlike artificial non-stick coatings, hard-anodized surfaces will not peel or chip. Hard-anodized surfaces are also non-toxic and resistant to heat up to the melting point of aluminum, or 1,221 degrees Fahrenheit (660.56 degrees Celsius). Quick, uniform heating is another of the many advantages of hard-anodized cookware.
In additional to pots and pans, hard-anodized aluminum surfaces are also used for electric cooking appliances, such as griddles, waffle irons, frying pans, and woks. Due to its non-porous, non-stick, and non-scratch nature, hard-anodized aluminum makes an ideal surface for these small cooking appliances. For those appliances that can't be submerged in water due to permanently attached electronic components, the easy cleanup of the surface comes in handy.
Unlike traditional non-stick surfaces, wooden or plastic utensils are not required; the hard-anodized aluminum surface easily withstands non-sharp metal utensils such as spoons, spatulas, and whisks. The surface is non-reactive to acidic foods, and cleanup rarely requires more than a damp cloth. Depending on the construction in regard to materials used for rivets and handles, many brands of hard-anodized cookware are both oven- and broiler-proof. As with all kitchen gear, the manufacturer's instructions should be followed in regard to usage, seasoning, and cleaning methods.
While once in the sole domain of high-end cookware manufacturers such as Calphalon, hard-anodized cookware is now readily available from numerous companies and in a wide range of prices. Though they typically remain more expensive than traditional non-stick cookware, hard-anodized pots and pans are no longer restricted to the realm of commercial kitchens.
Written by Lynne William
