Hard-Anodized Vs. Porcelain Cookware

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By Julie Elefante
eHow Contributing Writer

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Both hard-anodized and porcelain cookware provide an almost completely nonporous, nonstick finish. Hard-anodized cookware has a surface twice as hard as steel, making it sturdier and built to last a very long time through vigorous use. Porcelain can be easier to clean, and offers more choice in color and pattern.

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Types

Porcelain-enamaled iron cookware.
Hard-anodized cookware, while already very nonstick because of its smoothness, can also be treated with a nonstick coating.
Porcelain cookware can be made completely of porcelain, but can include porcelain-enameled metal to provide a stylish and nonstick finish.

Features

Closeup of hard-anodized pan.
Hard-anodization hardens aluminum by submerging it in acid and then electrically charging it, oxidizing its surface.
Porcelain is a hard ceramic material that can be fused to metal at high temperatures. It can be scratch- and stain-resistant, but this depends on the quality of manufacturing.

Identification

Hard-anodized cookware will be lighter than other metal cookware, and have a flat dark gray finish.
Porcelain cookware comes in many colors and designs.

Considerations

Hand-wash hard-anodized cookware to prevent chance of discoloration from the dishwasher. Some may need to be seasoned to enhance nonstick properties.
Porcelain is easy to clean and is dishwasher-safe, but might need soaking for burned-on food.