How is hard anodised cookware different from stainless steel cookware?
Hard anodised aluminium cookware is made from aluminium and not stainless steel. Through the process of ‘anodisation’ the surface of the cookware becomes extremely hard and double the strength of stainless steel so it is long-lasting and highly durable, i.e., resistant to scratching, corrosion, peeling, chipping and warping. Hard anodised cookware also provides one of the best conductors of heat and even heat distribution. Stainless Steel cookware is typically a poor conductor of heat, requiring an aluminium or copper disc to be added to the base of the cookware. Hard anodised cookware also has a non-stick coating on the interior of every cookware piece for quick and easy food release and clean-up. The exterior of the cookware is also naturally less stick resistant. Stainless Steel cookware typically offers limited pieces with a non-stick coating – usually frying pans and sauté pans.