Anodized cookware is a type of cookware that has been treated with a process called anodizing, which changes the surface of metal, such as aluminum, by adding a layer of oxidation. The anodized layer is strong, non-porous, and ideal for cooking all sorts of ingredients at different temperatures. Most hard anodized cookware has been anodized to a depth of at least 0.3mm, which makes it extremely durable. It can withstand high temperatures, is non-reactive to acidic ingredients, and doesn’t scratch easily. Here are some pros and cons of hard-anodized cookware:
Pros:
- Durable and scratch-resistant
- Non-reactive to acidic ingredients
- Can withstand high temperatures
- Non-stick surface minimizes oil use
- Even cooking and very easy to clean
Cons:
- Not compatible with induction cooktops
- Not always safe to use high heat
- Comparatively shorter lifespan
- More expensive than other types of cookware
- Not usually dishwasher safe
Hard anodized cookware is generally safe to use, and it is a popular choice for many home cooks and professional chefs.
