In 1968, Calphalon created the original hard-anodized aluminum cookware, an innovation immediately embraced by the professional culinary community. Soon after, home cooks also discovered the benefits of Calphalon, and brought its exceptional durability and commercial performance to kitchens across the nation.
Cooking on a hard-anodized aluminum pan is a slightly different experience than cooking on nonstick or stainless steel, but the advantages – and cooking results – are nothing less than amazing. Want to learn more? Here are some essential facts and suggestions, straight from the Calphalon Kitchen.
Cooking on a hard-anodized aluminum pan is a slightly different experience than cooking on nonstick or stainless steel, but the advantages – and cooking results – are nothing less than amazing. Want to learn more? Here are some essential facts and suggestions, straight from the Calphalon Kitchen.
FEATURES OF HARD-ANODIZED COOKWARE
Hard-anodized aluminum cookware is stick-resistant. When raw aluminum is hard-anodized, it turns from silver to "Calphalon" grey and also seals the surface of the metal to make it virtually nonporous. This nonporous surface is smooth, but still allows food to temporarily adhere while cooking. This bonding process produces the beautiful golden browning that adds intense flavor to food, as well as the fond on the pan surface needed to make delicious pan sauces. Then, as food reaches the ideal degree of "doneness," it actually releases itself from the hard-anodized surface.
Hard-anodized aluminum cookware is exceptionally durable. In fact, it is over 80% harder than stainless steel, making it tough enough to stand up to the rigors of a busy kitchen. It is safe for use in both the oven and the broiler. And because it is hardened, it is scratch-resistant, so you can use metal utensils when you cook, too.
Hard-anodized aluminum cookware is non-reactive. This means you can cook acidic or alkaline foods – such as tomatoes or recipes with lemon juice – without worry that they will pick up a metallic taste of the pan.
Hard-anodized aluminum cookware is exceptionally durable. In fact, it is over 80% harder than stainless steel, making it tough enough to stand up to the rigors of a busy kitchen. It is safe for use in both the oven and the broiler. And because it is hardened, it is scratch-resistant, so you can use metal utensils when you cook, too.
Hard-anodized aluminum cookware is non-reactive. This means you can cook acidic or alkaline foods – such as tomatoes or recipes with lemon juice – without worry that they will pick up a metallic taste of the pan.