Hard anodized cookware is constructed of aluminum that has been put through a bath of acid and electrolytes in a controlled temperature and providing an electric current which causes chemical reactions to take place. Because aluminum is a highly reactive metal that responds to anodization, what is it formed is a unique and especially thick layer of oxide coating.
This oxide coating that is formed by the anodization process, provides the very smooth surface that gives the cookware its non-stick properties. This layer is thick and seals the aluminum to create a non-porous, scratch resistant, non-stick surface. Which is what prevents food from sticking to the cooking surface and making it much easier to clean.
Hard anodized cookware can be used to cook foods that are higher in acid content, such as tomatoes sauces and dishes made with lemon juice. Cooking acidic foods with traditional aluminum cookware is not recommended as this type of aluminum cookware is highly reactive to acids which results in the oxidation of the surface metal.
Plus, hard anodized cookware is much more durable and will last longer than traditional aluminum cookware. It is also resistant to corrosion and scratches from cooking utensils. It is non-toxic, will not peel or chip, and is heat resistant up to aluminum’s melting point which is 1,221° F. Depending on the manufacturer and the type of material used for the handles and lids, this cookware can go from cook top to oven and broiler. Just be sure to consult the manufacturer’s instructions regarding usage, how to clean and such.