What Are the Benefits of Hard Anodized Pans?

• Hard anodized pans resist scratching, corrosion, chipping and peeling. Their surface is one piece, so there is no layer to separate away.
  
  Such pans can handle high temperatures; some can be used in the oven and under the broiler, depending on the handles supplied and the rivet attachments. These may be made from other metals or materials rated to lower temperatures.
  
  Hard anodized pans do not require use of special utensils. Metal utensils and sharp, hard edges will not harm the surface of the pans.
  
  Hard anodized aluminum will not react to acids, so cooking tomatoes, vinegar or other high acid foods will not cause a problem. Clean up is quick and easy, often as simple as wiping the pan.
  
  

How is Hard Anodized Aluminum Better for Cooking?

• Aluminum is an exceptional conductor of heat. Hard anodized pans will heat quickly; that heat is then distributed evenly over the surface and well into the sides of the pan. This eliminates hot spots. Hot spots can be seen in pans that cause food to burn in some areas of the pan while leaving other pieces undercooked nearby.
  
  The pans also do not retain heat. When you remove the pan from the heat source, you stop the cooking process because the pan allows the heat to dissipate readily. This allows better control over more delicate cooking, though less control than would be found in copper cookware.
  
  

Are Hard Anodized Pans Safe to Use?

• Hard anodized aluminum acts as a nonstick pan without an interior coating which can flake or bubble over time. These pans are a good choice for those who worry about ingesting flakes of nonstick coating with their food or who worry about fumes affecting household pets.
  
  The relatively light weight of aluminum provides a stronger pan without the cumbersome heft of other unwieldy metals. Hard anodized pans also resist warp.
  
  

How Do I Care for a Hard Anodized Pan?

• Most manufacturers recommend hand washing of hard anodized cookware because harsh detergents may damage the pan's surfaces. Manufacturers also typically ask consumers to forgo the use of metal utensils. While the pans are supposed to be safe for such utensil use, the warranty of your cookware may not be upheld if the manufacturer's instructions are not adhered to.
  
  Aluminum may be combined with another polymer to increase the nonstick properties of the pan. Hard anodized pans are not completely nonstick; they have a history of losing some of their ease of food release over time with use. Such polymers may extend the nonstick function of the pan.
  
  

How Should I Cook in a Hard Anodized Pan?

• Less experienced cooks frequently have trouble with their first hard anodized pans, burning meals and becoming frustrated. Because of the composition of the pans, cook more quickly and use lower heat settings. Start out with a lower than normal setting until you adapt to the pans.
  
  While hard anodized cookware is nearly nonstick, its surface is still somewhat porous. To handle sticking, add oil to an already heated pan, then add food items.