Hard Anodized Cookware vs Stainless Steel

Jason Loomis
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Hard anodized cookware has been associated with a risk of gallstones and pancreatic cancer, especially when it’s used at high temperatures. So hard anodized aluminum cookware isn’t recommended.

When aluminum is bonded with the hard anodized surface, it can create a high level of aluminum leaching. When aluminum leaches into your food, it can have serious health consequences.

What’s more, the addition of chromium to the anodizing process creates a porous surface that could harbor bacteria. If the cookware is left to soak in water or rinsed with tap water it can lead to health problems or bacterial growth.

Hard anodized cookware does not react favorably to acidic foods either, which could release toxic aluminum ions into the cooking food.

Heat Conductivity

Stainless steel conducts heat very well. In fact, stainless steel is one of the best conductors that we have at our disposal. It is 300% better than copper (which is a widely-used material for the cooking pots and pans).

However, its heat conductivity is still 10 times less than that of aluminum.

On the other hand, few materials have the heat conductivity of hard anodized aluminum.

This results in an extremely fast heat distribution in a ceramic non-stick aluminum cook surface.

Cleaning time will be significantly reduced because the food doesn’t take a lot of time to be cooked evenly.

You can also expect the cooking temperature to be even.

For example, you can set a temperature of 450F (the maximum temperature for a lot of anodized aluminum cookware) and expect it to remain at 450F anywhere in the pan.

Now, what prevents anodized aluminum from being the ultimate cookware material?

Aluminum is reactive.

Even though anodized aluminum is…

Aluminum that has been treated with an electrolytic process in which it is submerged in an acid bath and an electrical current is run through the aluminum

It is now called anodized aluminum. This process forms a very hard, dense film over the aluminum base material.

Non-Stick Coating

Stainless cookware is the premier choice for today’s chefs. It’s durable and non-stick, but over the years it has been compromised by the allure of a non-stick coating.

Anodized cookware is a kind of stainless steel cookware. It has other important benefits over traditional stainless steel cookware, but many chefs take issue with one major point – it’s not non-stick. Therefore, it’s much more imperative that you use oil or sprayed cooking spray when cooking with anodized cookware.

Anodized cookware and stainless steel both have some serious benefits over other types of cookware, so it’s good to look at their differences and similarities and to understand the cooking process better. That way, you won’t be confused as to why your anodized cookware doesn’t work the same way as your non-stick pots and pans.