Why is Hard-Anodized Cookware better than nonstick?

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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.


What is the history behind Hard-Anodized Cookware? 

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. 


How is Hard-Anodized Cookware made?

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.


What are the properties of Hard-Anodized Cookware?

  • Hard-Anodized Cookware is temperature resistant and chemically stable. The melting point of hard-anodized aluminum is 1221 degree Fahrenheit.
  • It is also shock proof, scratch resistant, non-toxic and lightweight.
  • Hard anodized aluminum used is 30% stronger than stainless steel and does not decompose and is highly durable.


What are advantages of Hard-Anodized Cookware?

  • The smooth and hard surface of Hard-Anodized Cookware is non-reactive even at high temperature and is chemical resistant.
  • The color of the Hard-Anodized Cookware is dark to retain the heat within the utensils and this reduces the consumption of the gas.
  • The Hard-Anodized Cookware is scratch-resistant and the non-stick nature requires less water to wash them.


What are the disadvantages of Hard-Anodized Cookware?

  • Hard-Anodized Cookware cannot be used on induction stoves or induction oven.
  • Compared to normal utensils, Hard-Anodized Cookware is more expensive since the process of making is complex. 
  • Hard-Anodized Cookware should be hand washed. The dishwasher leaves green splashes on the cookware without outer nonstick surfaces.
  • There is a misconception of taste variation while cooking with anodized aluminum cookware. Nevertheless, in reality the advantages surmount the disadvantages so there is wide spread popularity of the Hard-Anodized Cookware in the market.


What is the latest news around Hard-Anodized 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.

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