ALUMINUM COOKWARE                                                                                               

Anodizing is the process of oxidizing the surface of the metal, in essence “rusting” it. While we all know what rusted iron looks like, anodized aluminum forms a hard impervious layer over the entire metal surface. This is accomplished by immersing the metal in a chemical bath and running an electric current thru it. A newer process in which the current is stronger and the temperature of the bath is lower creates what is called hard anodizing.

Before anodizing was applied to aluminum it was not used very much for cooking
because it reacted with certain acidic foods like tomatoes.

Calphalon was the leader in the the early production of anodized aluminum cookware. Since the the process has spread to almost all makers of cookware. Anodized aluminum has a hard dull gray surface that is excellent for pots and pans because the surface does not react with foods and the thick aluminum used in good cookware has excellent heating properties.

The anodized cookware surface can be scratched if metal utensils are used harshly on it. And many manufacturers suggest that the pots and pans be hand washed. But clean up is easy since the surface is almost a non stick one.