Simple aluminum cookware is being replaced with anodized cookware sets in almost every kitchen in the modern era. They are highly durable and easy to use in nature. If taken care of, they can even serve a lifetime without any complaint. Enhanced durability and simple usage has made such cookware highly preferred in modern kitchens.
How They Work
However, these cookware sets are non-sticky by default. Most of them have a non-stick surface that makes them highly non-porous in nature, thereby resisting any event of sticking of food while cooking. An effective and protective coating over the surface of anodized aluminum cookware even helps to resist any kind of natural oxidation or direct reaction of aluminum with food, diminishing chances of health hazard. This even prevents any kind of toxic reaction to the food cooked on the utensils.
A modern hard anodized cookware set consists of almost every kitchen utility, ranging from pans, saucepans and many others. The electrochemical process for hard anodizing is simple. The base of the aluminum pan is submerged in sulfuric acid before low electric charges are passed through it. This helps to expose aluminum ions to oxygen. As a result of oxidation, a layer of aluminum oxide is created over the surface that makes the utensil harder than steel within moments.
There are several benefits of using anodized cookware as induction cookware or any cookware. They are usually scratch, corrosion, and warp-resistant in nature. Heat is evenly distributed over the entire surface of such utensils making it faster to cook and effectively, too. How can anyone forget to consider non-stickiness nature? This is certainly a delight for any cook. These kinds of cookware are effectively treated to provide a non-stick layer over the surface that makes them a compatible utensil for cooking almost every item.
According to various reviews, anodized cookware is even able to withstand high temperatures. They can function normally in any kind of indoor source of heat. They are even easy to clean. Since they are highly non-sticky in nature, soap-water and sponge serves best to clean the utensils completely, without any problem.
Many hard anodized cookware reviews have also given such cookware sets thumbs up when any kind of health factor comes into consideration. Although it is proved that aluminum is harmful to health, anodized aluminum tends to be less hazardous. After anodizing, cookwares hardly leach metallic particles into the food that is cooked in them.
For sure, anodized cookware offers huge benefits. However, certain matters should be kept in mind while using them. It is essential to take care of the utensils properly as like a cast-iron skillet. In case any scratches or leaching of the shinny area of cookware appears, it is best to discard the item. The leached region of even anodized utensils often tends to react chemically with food, when cooked over heated flames. This might tend to be toxic and even life-threatening.
It is essential to check out certain brands of cookware made of anodized aluminum, before buying one. The qualities might differ due to the nature of aluminum metal used to manufacture the cookware sets.
Anodized Cookware Buying Guide
Rachael Ray is perhaps the most popular chef to date. She has started a rave with her collection of pots and pans designed with functionality and versatility like her gourmet hard anodized cookware.
Consumers and critics all love it. It is easy to use and easy to clean. It is a great idea for a beginning homemaker to a culinary queen who loves to whip up a masterpiece, while still a busy Mom or wife. It is one of the fastest-growing products in the culinary market today. Choosing this cookware will definitely be a good investment.
Aluminum is the best heat conductor next to copper. It is widely used because of this advantage, lower cost, and great strength. It can, however; react with some acidic foods, changing the taste and leaking metal into the food. anodization is a special process that is one of the oldest and most reliable ways of protecting aluminum. This will give aluminum the naturally occurring layer of aluminum oxide thickened by an electrolytic process. It is 30% stronger than steel and won’t scratch, dent, or burn. It is used for sauté pans, stockpots, roasters, and Dutch ovens.
During this process, aluminum is placed in an acid bath and given an electrical charge. This combination causes a controlled oxidation to occur forming a hard non-porous and non-reactive film over the metal. The aluminum combines naturally with oxygen at the surface to produce aluminum oxide, a less durable second coating. This produces hard anodized cookware and a great surface for any pot.
When shopping for new pots and pans, it may pay to look for the descriptions hard-anodized aluminum as it may prove to be more durable, although a little more expensive, it will be worth the money.
The Infused Anodized cookware is a newer nonstick version of this process.
This is safe, healthy cookware. The surface of hard anodized cookware is almost 100% non-porous and this makes it stick-resistant. It is non-reactive and non-toxic. Food does not react with the surface which makes it a great pot to cook dishes with tomato, wine, or lemon juice. Because the surface is so non-porous, metal cannot leach into the food. This makes food much more delicious and is safe. The non-stick surface allows you to cook with adding less oil for your healthy lifestyle. The natural stick-resistant surface makes for easy preparation and cleanup without the hazards of traditional nonstick surfaces.
When picking out your hard anodized cookware made USA, it is a good idea to look for the pots and pans with silicone handles. This will prevent burns when cooking because these handles can get hot.
Generally, you cannot use anodized aluminum cookware on an induction stove because it is not magnetic. There are, however; a few brands that will work with an induction range. These brands include Jamie Oliver, Analon, Stellar and In-range.
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Things to Consider
When storing your hard anodized cookware, be sure to dry them thoroughly because storing wet can cause pitting.
These pots and pans are not dishwasher safe and should be hand washed in warm water with a mild detergent and a soft cloth, sponge, or nylon scrubby. All of your pots and saucepans will come clean easily. It is a good idea to make sure they are cleaned well because food residue is a common cause of food sticking. With proper care, your quality hard anodized cookware should last a long time.
Be sure not to use sharp utensils in your pots and pans, but it is ok to use metal carefully since the surface doesn’t chip easily. It is not a good idea to use a hand mixer with anodized aluminum cookware sets.
Never store food in the refrigerator in your pots and pans. Also, when taking from the refrigerator to the stove, it is a good idea to let the pot return to room temperature before placing it on the heating element. This could cause the surface to breakdown over time. It is oven and broiler safe but consider the material of the handles for higher temperatures.