Anodized?

[mcd1982]

What is the difference between an anodized pan and one that is not? Is that simply another term for "non-stick"?

I am interested in purchasing a grill pan and some say they are anodized and others do not.

Thanks!

[esgunn]

There is a difference in Anodized and non-stick and clad stainless steel. Here is a definition I found on the Calphalon web site. Everyone has their preference between Anodized and Clad Stainless Steel.

What is "hard-anodizing" and what does it do?

Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation.

What does it do?

Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is the most durable pan you can buy.

Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel. In fact, anodized aluminum is used to protect satellites from the harsh environment of space, to harden automotive racing parts against friction and heat, as well as for display cases, coolers, and grills for the food industry.

An anodized finish is chemically stable. It does not decompose. It is nontoxic. High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F).

Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous (without pores). Pores in metal cookware are one of the leading reasons why foods stick while cooking.

So, because hard-anodized aluminum cooking surfaces are virtually nonporous, you have fewer problems with stuck-on foods. The surfaces are stick-resistant. And when you use the simple steps to stick-free cooking (see "Cooking in Calphalon Cookware"), you'll be amazed at how easy and trouble-free cooking can be.