Hard anodized cookware is a type of nonstick cookware which uses aluminum as its base. Aluminum can scratch or dent easily and this makes it unsuitable for high heat cooking, especially when using metal utensils with sharp edges.
However, aluminum has been proven to be vulnerable to corrosion even though it’s one of the most popular materials for cookware. This is why hard anodized cookware was created as a solution to these issues.
The main advantage of hard anodized over ceramic and Teflon is that it is durable and non toxic cookware.
If you’re in the market for a new set of cookware, you may be wondering if hard anodizing is the way to go. This type of cookware has become increasingly popular in recent years, but is it really worth the investment?
In this blog post, we will discuss the pros and cons of hard anodized cookware and help you decide if it’s right for you.
- 1 Why is it called Hard Anodized?
- 2 History Of Hard Anodized Cookware
- 3 Anodized vs Hard Anodized What’s the Difference?
- 4 Pros of Hard Anodized cookware
- 5 Cons of Hard Anodized cookware
- 6 Bottom Line
- 7 Frequently Asked Questions
Why is it called Hard Anodized?
Hard Anodizing is a process that creates a layer of aluminum oxide on top of the aluminum. This makes the surface harder and more durable, and it can resist scratches, dents, and corrosion much better than regular aluminum.
History Of Hard Anodized Cookware
Hard Anodized Cookware was invented in the 1960s by a company called Whitford Corporation. The process of hard anodizing aluminum begins with submerging raw aluminum in an acid bath.
This process creates oxide on the surface of the metal which is then sealed and filled with dye or paint. After this step, it can be polished to create a smooth finish or left as is for a textured look.
See the process (in this youtube video)
Anodized vs Hard Anodized What’s the Difference?
The difference between Anodized vs Hard Anodized is a very important distinction.
Anodizing is the process of creating an oxide coating on metal, usually by passing a direct current through an electrolyte bath and applying it to the desired metal.
Hard Anodizing is a derivative of this process in which sulfuric acid or chromic acid are used as an electrolyte solution instead of regular water-based anodizing solutions.
Hard Anodized cookware is extremely durable and corrosion resistant, making it ideal for commercial applications where food must be cooked at high temperatures over long periods of time without losing its flavor or texture (e.g., frying pans).
The amount of sulfuric acid used in Hard Anodizing (HV). In general, HV has more than twice as much sulfuric acid compared to regular anodized cookware but less than half the cost per square inch.
However another important factor is that hard anodized cookware requires less cleaning than regular anodized pans because it does not have a porous surface like other types do.
Pros of Hard Anodized cookware
There are pros and cons to everything in life, and that includes hard anodized cookware. Hard anodizing is a process of electro-chemically treating aluminum to increase its thickness, making it harder and more durable. So what are the pros?
The main pro of hard anodized cookware is that it is extremely durable. It will not scratch or chip like other cookware materials can, making it a good option for those looking to cook without worrying about destroying their pots and pans.
Hard Anodized cookware is much harder than pure aluminum, able to withstand day-to-day use and abuse without showing signs of wear and tear or becoming scratched.
Another pro is that it retains heat well due to its thick walled construction. This makes the material great at retaining heat, which can help you save energy while cooking!
A third benefit of hard anodized cookware is that the material has a non-stick surface, which makes cooking much easier as food doesn’t stick to the pan, making it simpler to clean.
At first when hard-anodized cookware was invented, it didn’t feature a non-stick coating. However, when non stick cookware was invented and became popular, hard-anodized cookware started to feature non-stick surfaces too.
Easy to clean
Finally, one last pro of hard anodized cookware is that it is easy to clean. The non-stick surface helps to make cleanup a breeze, so you can spend less time scrub
One of the main reasons for Anodizing aluminum is to make it non-reactive. Hard anodized cookware is non reactive, but not completely. It can react with acidic foods like lemon juice if you leave the food in contact with aluminum for a long time or at high temperature or both (like boiling).
The reaction isn’t very strong and won’t cause any harm to your health. But it can leave a metallic taste in the food which may be harmful for some people (like pregnant women).
Another advantage of Hard anodized cookware is that it’s extremely scratch resistant. Hard Anodized Aluminum Pots & Pans are also known as hard coated cookware because they have been anodized twice. This makes the cookware very scratch resistant and durable.
Since it features a non-stick surface, there’s no need to use unhealthy cooking oils or sprays while cooking. People who are concerned about their health will find this feature very useful. It also makes cleaning easier as well.
Hard anodized cookware has thick walls which help it to retain heat for a long time and distribute heat evenly throughout the cooking surface. This is especially important if you want to keep your food warm while serving or after cooking.
Cons of Hard Anodized cookware
Like Pros, here are some of the cons which are important to mention.
Not for induction stove
Hard anodized cookware cannot be used on induction stovetops which is its biggest disadvantage. In fact, Hard anodized cookware is the least compatible with induction stovetops than all other types of nonstick pans and pots. However, you can use Hard Anodized of Electric stove, gas etc.
The cost of hard anodized cookware is often more expensive than other types of pots and pans. This is because the process of hard anodizing aluminum is more labor intensive.
Hard anodized cookware tends to be heavier than other materials, so it may not be ideal for those with less strength or mobility.
Non stick coating
Hard anodized cookware is non-stick like traditional nonstick cookware and Teflon but the coating may not be as long lasting.
Hard anodized cookware has a dull, dark gray color and is not as shiny or bright looking as other types of cookware like stainless steel, ceramic.
Not dishwasher safe
You should avoid using hard anodized cookware in the dishwasher because it can cause damage to your cookware. However, you can wash by hand with warm soapy water and rinse quickly. If you have any stubborn stains on the bottom of your pan or pot, use baking soda and water.
Hard anodized cookware is a great option for those looking for durable and safe nonstick cookware. It can be a bit more expensive than traditional aluminum cookware because of the two-step process involved in making it.
In addition, they may not be as aesthetically pleasing due to the dark color, but this could easily be remedied by using a stainless steel pot or pan instead.
Frequently Asked Questions
Is Anodized Aluminum Safe to Use?
Yes, anodized aluminum is safe to use. This type of cookware has been around for many years and there have been no reported health problems associated with using this material.
It’s considered a healthy option because you don’t need to use unhealthy cooking oils or sprays while cooking.
Can anodized Aluminum Peel-Off?
Unfortunately, yes. Anodized aluminum is also prone to flaking when subjected to high temperatures over prolonged periods of time (like boiling water) due to the expansion and contraction of the metal.
The best way to avoid this is by not using anodized aluminum with other metals and never leaving it on a stovetop unattended.
Which is better: hard anodized or aluminum?
Hard anodized aluminum is better than aluminum because it’s more durable, has a non-stick surface that doesn’t require unhealthy cooking oils or sprays while cooking.
It also cooks food evenly due to its thick walls which retain heat for long periods of time and distribute evenly throughout the pot or pan.