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HARD-ANODIZED NON-STICK COOKWARE

 

The fastest growing classification of cookware in department and speciality stores today is hard-anodized non-stick (Circulon®, Circulon® Premier Professional, Circulon® Infinite, Anolon® Classic, Anolon® Advanced). This type of cookware combines all the benefits of hard-anodized with the added convenience of non-stick cooking and easy cleaning.

 

 

 

HARD-ANODIZED NON-STICK VS. PLAIN ALUMINIUM NON-STICK

 

The main advantage of hard-anodized non-stick cookware compared to plain aluminium non-stick cookware is greater non-stick surface durability. Abrasion tests performed on hard-anodized substrates and plain aluminium substrates with the same quality of coating show that hard-anodized substrates are at least 100% more durable than plain aluminium substrates.

 

 

A hard-anodized surface has the same microscopic porous configuration as soft plain aluminium. The hard-anodized pores, however, provide a much stronger ‘key’ (in the same way as arc-sprayed stainless steel) which allows the non-stick coating to be ‘locked in’ permanently.

The use of cooking utensils on a plain aluminium pan can scratch the soft aluminium and damage the coating in the nooks and crannies of the surface. As the coating is slowly worn away, the aluminium becomes exposed (this can be seen as bright, shiny lines on the surface). Further interaction with certain foods on the exposed aluminium accelerates non-stick deterioration.

This cannot happen on a hard-anodized surface, due to its extreme hardness. The non-stick coating is well protected in the nooks and crannies, and there is no chemical reaction between the food and the hard-anodized surface.

 

 

HARD-ANODIZED NON-STICK DURABILITY

 

The primary factor in determining which hard-anodized non-stick pan will provide the longest durability should never be based on the manufacturer's length of warranty, but on the quality of the pan itself (base and overall thickness, ability to spread heat evenly, and quality of coating).
 

 

 

QUESTIONS AND ANSWERS—HARD-ANODIZED AND HARD-ANODIZED NON-STICK

 

"Is hard-anodized non-stick cookware intended only for professional use?"
No. The first hard-anodized non-stick cookware, Circulon®, was developed by Meyer Manufacturing in 1986. Circulon® appealed to the consumer who wanted "stay-cool" phenolic handles, non-stick cooking and easy cleaning. Circulon's® "Hi-Low" circular grooved system was so unique in extending non-stick durability that it received a patent from the U.S. government. Today, Circulon® is the world’s best-selling brand of hard-anodized non-stick cookware.

 

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