What Is Good About Hard Anodized Cookware?
Q: I have seen many sets of Hard Anodized cookware and it is usually so expensive. I have heard that most professional cooks use these type. I wanted to know why it is better than stainless steel or aluminum pans and why it is worth all the extra money. I saw a 8 piece set of Hard Anodized Warever with metal utensil safe non stick coating for only $80 and I was considering buying it. Thanks for any advice or info.
A: Hard Anodized cookware is popular because it has a certain snob appeal, because it is durable, because it cooks well as a good compromise in many cases, and because it looks good. In the case of nonstick, you may not be as durable. It will also be something of a chore to keep looking nice, as the exterior will require cleaning with cleanser (unless it is high gloss, like Kitchenaid) to look good and the cooking surface absolutely cannot be cleaned with cleanser. I like the durability, otherwise I would go with Stainless Steel clad design for most uses, it cooks perhaps better, perhaps not, but the surface can easily be scratched and the cooking surface will never again look like exactly like new (for your retentive impulses). It is no better than a good thick aluminum pan of decent alloy if the cooking surface is nonstick. The lip can be a problem if it is bare aluminum, but this is fairly remote. Go with a combination of cookware.
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