Fact Sheet

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.

From Quick Guide: Cookware

    Types

  1. Porcelain-enamaled iron cookware.
    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.
  2. Features

  3. Closeup of hard-anodized pan.
    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.
  4. Identification

  5. 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.
  6. Considerations

  7. 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.
  8. Benefits

  9. Hard-anodized cookware's soft aluminum core makes an excellent heat conductor for even cooking.
    Porcelain doesn't need to be seasoned.

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eHow Article: Hard-Anodized Vs. Porcelain Cookware

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