Anodized infused cookware is aluminum cookware treated with polymers, acids, and electrical charges to create a non-porous surface. It heats up quickly and is durable, but vulnerable to some chemicals and high heat. The process involves exposing aluminum to acids and an electric current, and adding proprietary techniques to infuse polymers into the structure. It has good non-stick properties but can release toxic gas when heated to high temperatures. It is restricted by acidic chemicals and foods. Proper care can extend its life to several decades.
Anodized infused cookware is aluminum pots and pans that have been treated with polymers, acids, and electrical charges to create an almost completely non-porous surface. The advantage of infused anodized cookware is that food will rarely stick to the bottom of the pan and the aluminum heats up very quickly. One potential downside is that while cookware is very durable in most situations, it is vulnerable to some chemicals, acidic products, and high heat. The coating on anodized infused cookware is smooth and not reminiscent of more traditional nonstick coatings. Over time, from normal wear and use, the anodized surface of the cookware will begin to peel away from the base aluminum and eventually leave the pan with no coating, at which time most manufacturers recommend disposing of the pan.
The process of anodizing aluminum involves exposing the aluminum to acids as an electric current passes through the metal. The resulting reaction causes oxidation of the surface, which is the same process that creates rust on metal. The oxidized particles fill the pores of the metal and make the surface non-porous, meaning food is less likely to stick to it.
Creating anodized infused cookware follows nearly the same process but adds a proprietary technique that introduces polymers to the coating. Unlike a nonstick coating that is sprayed on a pan, the polymers combine with the metal and oxidizing particles, infusing the polymers into the structure of the pan. Infused polymers are not simply a separate coating, so they create a more elastic surface than an applied non-stick coating.
While anodized infused cookware has good non-stick properties due to the way it’s created, it also has some issues. One is that the polymer, like other nonstick polymers, will release a potentially toxic gas when heated to a very high temperature. Similarly, sharp tools can penetrate the surface and cause the polymers, along with some anodized coatings, to leach into the air or food over time.
Two big restrictions that apply to infused anodized cookware involve acidic chemicals and foods. Some ingredients in some dishwasher liquids cause the polymers to break down, shortening the life of the pan. Similarly, acidic chemicals such as propellants found in some spray products, such as nonstick sprays, will also damage the pan’s surface. Foods like baking soda can have the same effect and should be avoided.
Overall, though, anodized-infused cookware is durable and holds up quite well to most physical damage. Many foods won’t stick to the surface as long as the coating is intact. While time will eventually wear away the cookware’s surface, proper care can extend this time period to several decades or more.
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