The popularity of Hard-Anodized Cookware is fast increasing in the culinary world. The anodized cookware is twice as hard as steel and is highly durable in comparison to normal cookware. The bottom surface of the Hard-Anodized Cookware is fitted with an aluminum core for even distribution of heat on all directions. An aluminum core is used because it is a good conductor of heat and it requires less time to cook the vegetables. The cookware is coated with nonstick film to provide more durability than the aluminum coated non-stick cookware. Hard-Anodized Cookware is resistant to high temperature and remains stain-free. This cookware is suitable for all kinds of traditional cooking methods. Hard-Anodized Cookware also preserves the taste of the vegetables. Chefs around the world can't do without Hard-Anodized Cookware in their kitchen.
In 1984, Stanley K. Cheng of Meyer Manufacturing Co. Ltd (Hong Kong), designed and mass-manufactured the first line of Hard-Anodized Cookware with non-stick surfaces. The range was marketed under the brand name ‘Circulon’. Mr Cheng patented “hi-low flavor release system" incorporated in the new range.
Hard-Anodized Cookware was especially innovated to cater the needs of restaurant chefs. The culinary experts demanded heavy durable cooking range that can bear the abuse of cooking many meals per day. The chefs were very satisfied with darkened colors and high durability of Hard-Anodized Cookware. They found Hard-Anodized Cookware to be extremely durable and have twice the hardness of stainless steel cookware. The cookware handled high level of temperature being resistant to corrosion, and abrasion. Besides, the food did not stick to the surface of the cookware. The surface of Hard-Anodized Cookware neither peeled nor chipped and the finish remained damage-free even after many cooking phases.
Hard-Anodized Cookware are put through a series of complex process to provide the right strength and durability to the product. The aluminum base plate is bathed in sulfuric acid which is a corrosive liquid and then supplied into a chamber for exposure to high currents. This oxidizes the plate by converting aluminum to aluminum oxide. Later the aluminum plate is cooled by spraying cold water. This process provides double hardness and strength to the aluminum surface than other stainless steel cookware.
Some researchers concluded that aluminum used in Hard-Anodized Cookware can cause diseases such as Alzheimer's. This issue caused fear and distrust among consumers. Many refrained from purchasing Hard-Anodized Cookware with aluminum in it.
Later, it was proved that Hard-Anodized Cookware is absolutely non-toxic and there is no possibility of aluminum surface exposure. Hard-Anodized Cookware is much safer compared to standard nonstick cooking range.