Feb 12

Getting the equipment right: Hard Anodized vs Non Stick

The first time I went to buy utensils, I remember feeling overwhelmed by the variety of shapes, sizes and types available. One of the decision points I faced was whether to buy hard anodized or non stick cookware. From my experience, I think it is best to have a mix of both.

Hard Anodized cookware is essentially hardened aluminum which is supposed to naturally resist food sticking to it. However, it is not really as resistant as non stick cookware. Food does begin to stick after a point-but this varies between brands. Also, they are definitely better than plain aluminum or steel utensils. Hard anodized utensils have a long life and will not get damaged with metal spoons and harsh cleaning agents or scrubbers.  However, very harsh treatment may cause them to eventually lose their sheen, and should be avoided. Hand washing is generally recommended. So, I use hard anodized utensils for preparations that have gravy, where it is easier to control bottom catching. Also, they help make a nice crust, that non stick utensils may not be able to support. The durability and non stick properties make hard anodized utensils more expensive, but still worth purchasing and pretty handy in the kitchen.

Non stick utensils are a definite necessity in the kitchen, especially for dishes that require constant attention and are likely to stick to the bottom. Also, non stick cooking requires very little oil and makes healthier food. Non stick

utensils can be washed in the dishwasher, and are generally easy to clean. However, they require special handling with regards to cleaning agents and only plastic or wooden spoons can be used. It is important to ensure the non stick coating does not get damaged because this can cause the non stick coating to leak into the food-making it carcinogenic (or causing cancer). It is also essential to maintain cooking temperatures below 450 degree Fahrenheit to ensure that the utensil does not leak toxins into the food.

The pros and cons of both types of utensils definitely call for a mix of both types of utensils in the kitchen, with each used for specific purposes.

1 ping

  1. Understanding Kitchen Utensils | Saumya's Kitchen

    [...] roasting pans, fry pans, stock pots and what not. I have explained the decision making for hard anodized and nonstick cookware earlier in this blog. That is a helpful article on deciding whether you should buy that nonstick [...]

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