gravity casting hard anodized chefline hot pot casserole set

gravity casting hard anodized chefline hot pot casserole set

ADVANTAGES OF HARD ANODIZED ALUMINUM
HARD ANODIZED COOKWARE MADE BY TREATED ALUMINUM WITH A PROCESS CALLED ‘ELECTRO CHEMICAL ANODIZING
TWICE AS HARD AS STAINLESS STEEL , ConDUCTS HEAT 28 TIMES FASTER THAN GLASS .
SCRATCH RESISTANT AND STICK RESISTANT .
HARD ANODIZE IS HARD , NON REACTIVE , SCRATCH RESISTANT SURFACE

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There are several reasons why people want hard-anodized cookware, but its durability and long lifespan are usually at the top of the list. Pots and pans that have been made this way are usually heavy and will resist scratching, warping, and corrosion. They are also known for their even heat distribution, which means that cooks can count on them to produce uniform results no matter what is being prepared. Many people are willing to pay this higher price because they know that the cookware will last for a long time: when properly cared for, it may never need to be replaced.

Non-Stick Qualities

Most hard-anodized cookware is considered “stick resistant,” which means that it naturally repels even the stickiest foods. Most culinary experts do not consider it to be truly “nonstick,” however, reserving this distinction for pans that have been treated with a chemically-engineered surface shield. Some anodized pans are also given this sort of non-stick treatment, though most are left as-is. Cooks often find the stick-resistant surface to be perfectly acceptable, and it also tends to lend a longer life for the pans.

Suitability for Different Heat Sources

Hard-anodized surfaces are non-toxic and are resistant to heat up to the melting point of aluminum, which is 1,221°F (660.56°C). As such, they can be used on most any indoor heat source, including electric and gas ranges, as well as the hotter griddles and commercial burners used in most restaurants. According to many accounts, this sort of cookware was actually originally designed for restaurant cooking, when chefs needed a dependable way to cook almost non-stop. The only heat source that is not usually recommended is an open flame. Cookware specially designed for camping or grilling is generally best in these situations.