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hard anodized pan coated with teflon

werewaschw Oct 19, 2011 10:15 PM

i read that hard anodized surface is already non-stick. great because now people who want to avoid teflon can have an alternative. but every product they coat it with teflon.

so what is the point of choosing hard anodized over regular alumnium when both are teflon coated?

anodized layer is so thin, so i can't imagine it doing much for heat distribution nor anti-warping. please correct me if i am wrong on this.

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  1. Chemicalkinetics RE: werewaschw Oct 19, 2011 11:09 PM

    "i read that hard anodized surface is already non-stick"

    Hard anodized aluminum is not really nonstick, not like Teflon surface.

    "so what is the point of choosing hard anodized over regular alumnium when both are teflon coated?

    People definitely talk about this. At the very least, anodized aluminum affects the exterior surface. If you are going to anodized an aluminum pan, you might as well do it to the whole pan instead of just one side.

    1. paulj RE: werewaschw Oct 20, 2011 11:43 AM

      I have a small hard anodized aluminum dutch oven. I would classify it as low-stick, not non-stick; that is stuff does stick, but cleaning is pretty easy. It is also better for braising that bare aluminum.

      I also have some anodized nonstick pans. As best I can tell the anodizing affects to exterior color, but makes little difference on the interior. If an pan has a brightly colored metalic exterior, it might be anodized (not necessarily hard), since the process produces a porous surface that takes a die nicely.

      1. d
        Dave5440 RE: werewaschw Oct 20, 2011 07:45 PM

        Some intresting reading on anodizing

        1. d
          dijon RE: werewaschw Oct 21, 2011 09:46 AM

          You can get anodized without teflon. I would say it is less sticky than stainless steel but not as good as teflon, more along the lines of a well seasoned cast iron or carbon steel. I have several pieces of calphalon anodized and like it. heat distribution is superb and warping is not a problem. Their literature suggests the meat releases at the proper moment, but deft use of a skinny spatula seems to work for me. Browning, at least therorically, should be better than teflon, and pan suaces that need the browned bits to deglaze are a strength for anodized which devlope the browned bits, release pretty well, and wont react with wine and other acids. I think the surface is longer lasting than teflon but won't last forever. My anodized wok is developing pits. I like teflon for many things as well. Think about what you will be cooking and choose the correct tool.

          3 Replies
          1. re: dijon
            Chemicalkinetics RE: dijon Oct 21, 2011 10:10 AM

            "more along the lines of a well seasoned cast iron or carbon steel"

            That should be very good if that is true. I have the Calphalon One Infused which is a hypbrid between Calphalon Commercial (straight anodized) and Teflon. The Teflon is embedded in the cooking surface as opposite to on the surface for the Calphalon One Infused. From my experience and many others, the Infused One is nowhere close to a well seasoned cast iron or carbon steel.

            With some oil, a well seasoned cast iron and carbon steel is on par with Teflon. Teflon is unchallenge when no oil is used.

            1. re: Chemicalkinetics
              dijon RE: Chemicalkinetics Oct 24, 2011 03:01 PM

              Haven't tried the infused and you guys may be more skillful or lucky than i am. Teflon allows me very modest use of fats, which I can't seem to duplicate in cast iron, plus the gentle curves of the omelette pans skillets in aluminum seem scarce in cast iron. the reactivity of cast iron and steel limit thier utility for me, as iluvcookies points out.

              1. re: dijon
                paulj RE: dijon Oct 24, 2011 03:23 PM

                The very shallow rim of a carbon steel crepe pan does work for the fast French style omelet, especially if the pan isn't used for anything other than crepes and pancakes.

                J Pepine demonstrates omelets with nonstick pans.

                There are some European and Japanese cast iron pans with a more rounded edge. But yes the standard American design has a rather sharp edge. Still my first 'omelet pan' was an 8" American cast iron.

          2. iluvcookies RE: werewaschw Oct 21, 2011 01:25 PM

            Anodizing affects the reactivity of aluminum, not it's heat conducting ability. You can cook acidic sauces in anodized aluminum, but not in untreated aluminum.

            As CK says, anodized isn't non-stick. But I've been using Calphalon Commercial for several years and never have a sticking problem, even with eggs.

            1. w
              werewaschw RE: werewaschw Oct 24, 2011 04:09 PM

              as for reactivity to acidic foods...a teflon coated pan that's non-anodized alumn. shouldn't have any problems with acids right?

              1 Reply
              1. re: werewaschw
                Chemicalkinetics RE: werewaschw Oct 24, 2011 04:13 PM

                No problem with acids because of the Teflon coating.

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