Hard-anodizing is the process of hardening aluminum by submerging it in a hardening solution. This type of cookware has a significantly longer lifespan than any other type of cookware. Hard-anodized surfaces won’t peel or chip, and resist heat up to 3722 ºF / 2050 ºC – the most durable cookware currently available. Their properties allows resistant to corrosion, abrasion, and they are twice as hard as stainless steel and they are as light as aluminum. Cookware pieces in hard anodized are great at searing at high temperatures, browning of meats, sautéing, glazing, steaming and simmering.
- Increased scratch resistance compared to standard aluminum
- Increased durability compared to standard aluminum
- Stick resistant
- Heat spreads quickly and evenly across the bottom, up the sides and across the cover to surround the fod being cooked
- Twice as hard as stainless steel