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The Plus and Minus Points about Hard Anodized Cookware

Hard anodized cookware goes through a natural process called anodization where the aluminum is lined with a corrosion-resistant oxide agent. For manufacturing hard anodized cookware, the process is enhanced and accelerated.

Anodization is an electrochemical process which gives aluminum a durable, corrosion-resistant and an aesthetically pleasing finish. Anodization ensures that the surface of this material gets a negative electrical charge which leads to an increase in the thickness in the oxide layer.

The oxide layer makes the aluminum surface harder, more durable and corrosion-resistant. It also makes the cookware scratch proof and non-stick.

One of the concerns with using hard anodized cookware is the aluminum base. Aluminum is harmful to the human body, and its consumption can lead to cancer. The hard anodized surface ensures that the material will not migrate to the food.

The use of aluminum yet discourages consumers from buying hard anodized cookware.

User Guidelines

Hard anodized cookware is fairly easy to use and is very convenient for cooking. As they are dipped in an acid bath for purposes relating to electrical charges, the cookware needs proper care in cases of cleaning and drying. Even though they are stick-resistant and boast a very long lifespan, they require proper care.

Before Use

Having purchased a new hard anodized cookware, the first task is to wash it thoroughly in hot, soapy water. Then rinse and allow it to dry.

Taking Care Of The Stainless Surface

Hard anodized cookware can withstand the use of metal utensils such as spoons, whisk or even metal spatulas, but the use of sharp knives or hand mixer on the hard anodized surface will form scratches on the surface. Hence, it is better to avoid the use of those.

Temperature Adjustment

Aluminum is an excellent conductor of heat. As a result, the hard anodized pots and pans heat up fast. For cooking in these kinds of pots, a lower temperature is necessary. Use a lower setting than you use for other types of cookware.

Avoid Throwing In Frozen Food Straight Out Of The Fridge

Even though hard anodized cookware is non-stick, cooking refrigerated food will lead to the food sticking to the pan. Allow the frozen food to melt and reach room temperature before placing them on a pan as this will ensure the food is cooked evenly without sticking at the bottom.

Refrain From Keeping Food Stored In The Cookware

The lids of hard anodized cookware don’t come with air-tight seals. Storing food in one will lead to it getting spoiled.

Keep It Clean

Hand washes your pans and pots after each use with dishwashing soaps. Make sure old food residue is completely scrubbed off to ensure the spoilage of food is avoided.

Hard anodized cookware is a convenient, user-friendly appliance but it comes with its fair share of pros and cons. Let’s take a look at those:

The Pros

The Hardness Of The Surface

The most impressive feature of hard anodized cookware is its durability. The anodized aluminum does not scratch or peel and is twice as hard as stainless steel. It does not chip or break easily and are long-lasting.

Less Toxic

The anodization process is natural and the smooth surface is from the electrochemical processes which create the layer of non-stick oxide. The pans are environment-friendly and recyclable.

Non-stick

The oxide gives the pan surface a smooth and non-stick finish which makes it very convenient for cooking. It saves time and cooking oil and is easy to clean.

Lightweight

As the pans are made out of aluminum, a lighter metal, the overall appliance is lightweight, making it easier to use and store.

Aesthetics

Having exterior thick shiny coating gives the anodized cookware a gorgeous look. If maintained properly, this look lasts very long. The color stability from oxide and metallic finish does not wear off easily.

Efficient Cooking

Aluminum is a good conductor of heat and electricity ensuring fast, efficient and proper cooking of the food.

The Cons

Expensive

The price range of anodized cookware is a concern to many. They are generally more expensive than anodized cookware.

Not Safe For Induction

Induction stoves require a magnetic referral in the bottom of the pan, which aluminum pans do not have made them unsafe for induction.

Cleaning Can Be A Hassle

Unlike traditional cookware, anodized cookware requires the use of soft and mild detergent and careful handwashing for purposes of cleaning.

Conclusion

Aesthetically pleasing, convenient to use and long lasting, hard anodized cookware is rapidly gaining popularity. Although they need sophisticated handling, they are a very useful utensil and are a cook’s favorite.

It is recommended for anyone looking for cookware that cooks efficiently and can last longer. It is a great investment.