In 1968 Commercial Aluminum Cookware Company released the first line of hard-anodized cookware known as Calphalon. In 1997 the company was renamed to Calphalon Corporation. While hard-anodized cookware is still a little higher in price than some other types of cookware it is now offered by many companies in the form of commercial and home lines.

Hard-anodization is an electro-chemical process that hardens aluminum by speeding up the oxidation process. Oxidation occurs spontaneously in nature, the electro-chemical process just speeds it up. This process makes aluminum up to 30% harder than stainless steel. The hardness of hard-anodized cookware makes it one of the most durable types of cookware one can buy. This type of cookware will resist corrosion, abrasions, peeling and chipping while out lasting the lifespan of most other cookware. Anodized finishes are chemically stable, don’t decompose, are non-toxic and are not affected by high heat levels. Anodized surfaces can withstand heats of up to 1,221 degrees.

One of the biggest advantages of hard-anodized cookware is the fact that the cookware’s surface becomes virtually non-porous through the anodization process. Because the surface is non-porous foods do not stick to hard-anodized cookware. This makes clean up as easy as simply wiping the cookware out. To keep your hard-anodized cookware non-stick avoid using cooking spray while cooking with this type of cookware. Cooking spray can leave a gummy residue and any kind of residue on your cookware can cause foods to stick.

Hard-anodized cookware is great for sautéing, stir-frying or frying and because of it’s precise temperature control it is perfect for searing, browning & deglazing. When cooking with hard-anodized cookware you can use any type of non-sharp cooking utensil, this includes metal utensils.

For care and usage tips check out our article “Caring for Anodized Cookware”.

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