Hard-Anodized Vs. Stainless Steel Cookware

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By Julie Elefante
eHow Contributing Writer

Article Rating: (4 Ratings)

Hard-anodized cookware has an almost completely nonporous, nonstick finish. Hard-anodized cookware has a surface twice as hard as steel, making it sturdy and built to last through vigorous use. Stainless steel is a more affordable yet durable alternative to hard-anodized cookware. Stainless steel alone does not conduct heat evenly and can warp with prolonged exposure to heat, so it is often bonded to metal that is a better conductor.

Types

Hard-anodized cookware, which is considered nonstick because of its smoothness, can also be treated with a nonstick coating.
Plain stainless steel cookware is available, but a copper or aluminum disc can be bonded to the bottom of the cookware to provide better heat conduction.

Features

Hard-anodization hardens aluminum by submerging it in acid and then electrically charging it, oxidizing its surface.
Stainless steel contains chromium, which oxidizes on the exterior of the alloy and helps prevent iron, stainless steel's main element, from corroding.

Identification

Hard-anodized cookware has a dark gray finish.
Hard-anodized cookware will weigh less than other metal cookware and have a flat dark gray finish.
Stainless steel will be heavier than hard-anodized cookware and have a reflective or metallic matte finish that may dull with use and repeated washings.

Considerations

Stainless steel pots, discolored by burned-on food left untreated.
Dishwashers can damage hard-anodized cookware and should be hand-washed.
Stainless steel is dishwasher safe, but it should be dried immediately to prevent spotting. Overheating and leaving dirty cookware unwashed can cause discoloration.

Benefits

Aluminum is an excellent heat conductor and allows even cooking without any hot spots.
Stainless steel is nonreactive, so it won't affect flavors. It can also be used on induction cook tops.