Anodized pans have a non-stick surface, conduct heat evenly, and won’t react with food. They can be used with any utensil, but can’t be put in the dishwasher. They’re not ideal for some tasks and should be hand washed.
An anodized pan has a non-stick surface that won’t flake or chip. Anodized pans are made from aluminum, so they conduct heat evenly. Unlike uncoated aluminum, anodized cookware has a hard surface that doesn’t react with food. Usually, an anodized pan is dark, so it can’t be used for some cooking tasks. Also, most anodized cookware isn’t dishwasher safe.
Some nonstick coatings wear away with heat and frequent use. As the coating breaks down, the pan’s non-stick properties become less effective. There’s also concern that the coating is toxic and that the pieces will get into the food when it starts to flake off. The coating on an anodized pan is very hard and will not chip with use.
A cook cannot use metal utensils with traditional non-stick cookware. However, metal utensils won’t damage the surface of an anodized pan. Any type of utensil, from metal to wood, can be used with an anodized pan.
Another benefit of anodized cookware is that they conduct heat evenly. Aluminum is one of the best conductors of heat next to copper. An anodized pan heats slowly and evenly, preventing cooked food from burning in one area of the pan or not cooking in another area.
Cooks are often warned against cooking acidic foods in aluminum pans. Uncoated aluminum reacts with certain foods. The acid in the food will damage the pan and the food will likely absorb some of the aluminum. Anodized pans have a barrier between the food and the aluminum metal, so almost any type of food can be prepared in the pan without worry.
One downside to an anodized pan is that it has to be hand washed. A dishwasher and dish soap will damage the pan. To clean cookware, use only soft, non-abrasive pads and dish soap should be mild.
A cook should allow the pan to cool before washing it, as exposing a hot pan to water will cause it to warp. If food is stuck on the pan, the pan should be filled with hot soapy water and allowed to soak. After a short soak, the food should come off easily.
An anodized pan’s dark surface means it’s not ideal for some tasks. If a cook wants to melt and brown butter, she should use a pan with a lighter interior surface. With an anodized pan, you won’t be able to see the butter turn brown against the dark color of the pan.
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