Hard Anodized Cookware Without Non Stick Coating (Explained)
Hard-anodized cookware without non-stick coating or infusion
Hard-anodized cookware without non-stick coating does exist but it is very rare. It is sealed in order not to be reactive with food especially acidic foods like tomatoes.
The Author
Hard-iodized cookware is composed mainly of aluminum and other metals, it is a specially treated aluminum, giving the cookware a non-stick surface.
It is well known for its strength, even heating, and durability.
Hard-anodized has gone through a chemical process to oxidize the cookware’s surface making it non-stick and more durable.
What is Hard-anodized cookware without non-stick coating
Hard-anodized cookware without non-stick coating does exist but it is very rare.
It is sealed in order not to be reactive with food especially acidic foods like tomatoes.
Hard- anodize cookware could be nonstick making it resistant to scratch and easy to clean.
Generally hard–anodized cookware is not infusion compatible, because it lacks magnetic properties like aluminum.
Difference between hard-anodized cookware and non-stick cookware
Non-stick cookware is cookware coated with PTFE or ceramic to make it non-stick, hard-anodized cookware is made with aluminum that is hard-anodized making it have non-stick qualities.
Cookware labeled “hard-anodized” are usually non-stick, but those labeled “non-stick” are coated with non-stick material but may not be made with hard-anodized aluminum, such are coated with PTFE also known as Teflon or ceramic-like coating to make it non-stick.
The fact is that hard-anodized cookware falls into the category of non-stick cookware, the process it goes through; it is dipped into a chemical solution which hardens the surface, gives it the non-porous layer, and oxidized surface.
What are Infused -anodized cookware?
Infused anodized cookware is aluminum wares that are treated with chemicals like polymer, acids, and electrical charge to make it nonporous.
This process leaves it non-stick as well, however, is highly vulnerable to some chemicals and high heat.
Some of the demerits of this cookware is that like other non-stick and hard-anodized cookware the surface can release a toxic chemical when it is heated to a very high temperature
Difference between hard-anodized cookware and infused-anodized cookware
Infused anodized cookware is treated with acids and polymer making it have a non-stick surface and making the aluminum heat quickly.
Hard-anodized cookware is aluminum that passes through a process called electro-chemical; the aluminum is dipped in acid and given an electrical charge.
The process makes the aluminum hard and non-stick.
Infused anodized cookware can easily be scratched compared to hard-anodized cookware.
Advantages and disadvantages of Hard-anodized cookware
Hard-anodized cookware is usually considered non-stick, it is known for its superior durability.
Advantages
There are several advantages of using hard-anodized cookware, the process of making the aluminum base anodized makes it non-reactive, harder, and corrosion-resistant. They are:
Is easy to clean
After the process of hard-anodizing the aluminum, the surface becomes tough and easy to clean.
The smooth surface makes it easy to clean as the properties make it very difficult for food to stick.
Healthy and devoid of toxic chemicals
One interesting fact about the hard-anodize cookware is, that it is toxic chemicals free such as PTFE and PFOA usually used in non-stick cookware, making it healthy and non-toxic.
Tough, corrosion and scratch-resistant
The oxidation process of making hard-anodized metal makes it really tough and scratch-proof.
Metal utensils can be used and cooking of hard-shelled food can be done without fear of scratch and corrosion.
Heats up evenly
Hard-oxidized cookware is known for its ability to cook fast and evenly. Food is cooked timely and thoroughly.
Durable
Hard-oxidized cookware is highly durable, this is because of the process it went through which makes it harder.
This is done by immersing aluminum in a chemical and exposed to an electrical current, making it very resilient and resistant to corrosion and scratch.
Disadvantages
Dull Appearance
Hard-anodized cookware doesn’t look shiny like stainless steel wares or enameled cookware, it is limited in sheen and color.
It is usually dark, dull textured, and charcoal grey in appearance.
It is heavy
It is heavier than stainless steel cookware, enameled cookware, and standard aluminum cookware.
The thickness of hard-oxidized cookware makes it weightier than other cookware.
Highly expensive
As much as everyone wishes to have this cookware, is not affordable stainless steel and other cookware.
It is more expensive than other non-stick pans and pots. The good news is, that it is durable cookware that will last for a long time.
Induction Non-compatible
It is not induction compatible because it is made of aluminum and lacks magnetic qualities.
Aluminum cookwares are not compatible with induction cooktops generally except if a magnetic plate is attached to the base.
Not safe in the dishwasher
It is not dishwasher save, dishwasher can cause cracks and corrosion of the surface exposing the aluminum beneath.
To maintain the cookware and for long-lasting use, it should be hand washed with mild dish soap and a soft sponge.
How to make a non-stick hard-anodized cookware non-stick
Stainless steel and other metal non-stick cookware achieve their non-stick features with the use of chemicals like Teflon.
Hard-anodized cookware goes through a process that oxidizes the surface, making it smooth and non-stick.
It is very rare to see hard-oxidized cookware that is not non-stick.
However, if your hard-oxidized cookware is not non-stick, there are simple steps that can be taken to make it non-stick.
Seasoning
This is done by first washing the pan or pot and letting dry or towel dry; put on stove and heat till very hot and then add cooking oil, ensuring the entire surface is covered with the oil.
Hard-anodized cookware has almost the same qualities as other cookware coated with a nonstick coating like Teflon.
Cookware made non-stick with the coating is not as safe and long-lasting as hard-anodized cookware.
Hard-anodized cookware will not corrode or scratch with the use of metal utensils, while cookware coated with non-coating chemicals can easily be scratched making it lose its quality as non-stick with the use of metal utensils.
Final Thought
Hard-oxidized cookware though not as shiny and colorful as other types of cookware, it is one of the most durable, healthy, and long-lasting cookware.
It is also non-stick; it is made non-stick with the process it goes through during manufacturing.
It cannot be easily scratched and it is highly heat resistant, making it safe and non-toxic.
