Hard anodization is an electro-chemical process that hardens aluminum. Aluminum is placed in an acid bath and given an electrical charge. This combination causes a controlled oxidation to occur. The aluminum combines with oxygen at the surface to produce aluminum oxide. Hard anodized nonstick cookware is cookware that has undergone this process followed by an application of traditional nonstick products.

Hard anodizing produces an extremely durable pan that has twice the hardness of stainless steel. This cookware has an extremely long lifespan and can resist abrasion and corrosion. The surface will not chip or peel and it can handle extremely high heat levels without damage to the finish.

The process of hard anodizing was originally developed for use in the restaurant industry. Chefs desired heavy durable pans to hold up to the abuse of cooking many meals per day. Consumers who were able to sneak looks at the heavy durability and darkened colors of hard anodized cookware found them highly appealing.

Standard hard anodizing cookware is close to nonporous. This means that foods are less likely to stick even to these unfinished surfaces. For those who desire even more slickness to their pans, manufacturers have developed hard anodized nonstick cookware.

Hard anodized aluminum has the same atomic configuration as regular aluminum. This means that the same nonstick surface is able to bind to the anodized cookware as easily as it does to regular aluminum cookware. The advantage is that it will hold up much better than on standard aluminum pans.

With standard aluminum, regular cooking and usage of utensils begins to break down the nonstick coating. As it breaks away in small places, food is able to make contact with the aluminum. This contact creates new chemical reactions that break down the nonstick surface quicker. A hard anodized surface does not allow this to happen, because the surface is too hard to allow cracks.

With hard anodized nonstick cookware, consumers are able to get the advantages, like durability associated, with hard metal cookware, and keep those of aluminum as well. For example, aluminum is known to be an excellent conductor of heat. Because the core of the pan is still soft aluminum, there will be no hot spots in the pan and food can cook evenly.

Both standard hard anodized and hard anodized nonstick cookware should be hand washed. Even if manufacturers say the product is dishwasher-safe, the best bet is usually to hand wash the product with warm sudsy water and a dishcloth or soft sponge. The dishwasher has been known to leave green streaks on the pans that do not have outer nonstick surfaces.

There have been concerns in the past about the link between aluminum and diseases like Alzheimer's, causing some consumers a bit of trepidation about purchasing cookware with aluminum in it. The hard anodizing of aluminum makes it safe for consumers to use. The finish is chemically stable, will not decompose, and is absolutely non-toxic. Since hard anodized nonstick cookware will not chip and wear exposing the aluminum beneath, it is arguably even safer than standard nonstick cookware.