HARD ANODIZED COOKWARE - TRADITIONAL UNCOATED

The main difference with hard anodized cookware is that it is twice as hard as stainless steel and is an integral part of the pan, not a coating. Plus the pans have an aluminium core for excellent heat distribution properties.

DEVELOPED FOR THE RESTAURANT TRADE
Hard-anodized cookware was originally developed for the restaurant trade in the USA in heavy commercial weights. This utilitarian looking cookware (matte grey, flat or low silhouetted lid, cast iron handles) is desired by some consumers not only for durability and performance but because consumers feel they are buying professional quality.

HARD-ANODIZED QUALITY FEATURES
The hard-anodized surface is twice as hard as stainless steel and is an integral part of the pan - not a coating. Durability of hard-anodized is outstanding due to the toughness of the surface. Under the hard-anodized surface is an aluminum core that provides excellent heat conductivity and even cooking (no "hot spots"). This core runs through the entire pan, including the side walls. However, the surface is not nonstick, so butter and oils are needed to keep food from sticking. It should be mentioned that, as tough as the hard-anodized surface is, it can be discolored by automatic dishwasher detergents, therefore handwashing is recommended.

HARD-ANODIZED NON-STICK VS. PLAIN ALUMINIUM NON-STICK

A hard-anodized surface has the same microscopic porous configuration as soft plain aluminum. This allows the non-stick coating to permeate the surface and be locked in permanently. However, with plain aluminum pans, cooking utensils can cause the soft aluminum to break down, damaging the coating in the nooks and crannies of the surface. As the coating is slowly worn away, the aluminum becomes exposed (shiny lines appear on the surface). Further food contact creates a chemical reaction with the exposed aluminum, accelerating nonstick deterioration. This cannot happen on a hard-anodized surface because of its extreme hardness. The nonstick is well protected in the nooks and crannies and there is no chemical reaction between food and the hard-anodized surface.

HARD-ANODIZED NONSTICK DURABILITY
The primary factor in determining which hard-anodized nonstick pan will provide the longest durability should not be based on the manufacturer's length of warranty, but on the pan itself. The pan's thickness, ability to spread heat evenly and the quality of coating determine performance and durability.

QUESTIONS AND ANSWERS—HARD-ANODIZED AND HARD-ANODIZED NON-STICK

"Is hard-anodized nonstick cookware really professional?"

NO. The first hard-anodized non-stick cookware, Circulon®, was developed by Meyer Manufacturing in 1986. Circulon® appealed to the consumer who wanted "stay-cool" phenolic handles, nonstick cooking and easy cleaning benefits. Circulon's® "Hi-Low" circular grooved system was so unique in extending nonstick durability that it received a patent from the U.S. government. Circulon® is today's largest selling brand of hard-anodized nonstick cookware in the world.