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  • goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot

heard that nonstick coating wears off over time


ppl say that 'Hard anodized aluminum' has 'nonstick' property -- https://www.quora.com/What-should-one-consider-when-shopping-for-cookware

but i can't tell if this is nonstick compared to 't-fal nonstick coating'

  • for example if you just forget and leave pasta in the jumbo cooker or pot at the regular temp most ppl use, would it stick?

some say that 'anodized aluminum' is hard to clean -- http://thesweethome.com/reviews/best-cookware-set/

  • i cant tell if this is this is talking about 'Hard anodized aluminum' and if 'anodized aluminum' is a seperate concept

this post -- cookydaddy.com/best-stainless-steel-cookware-vs-hard-anodized-cookware.html

seems like a promotional type of site but says that 'Hard anodized aluminum' is nonstick and thus easy to clean

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    Welcome! The question about nonstick quality and durability of hard anodized aluminum is a fine one, but I'm confused about pasta as an example here. You don't need a nonstick coating to keep pasta from sticking. – Cascabel Feb 28 '17 at 3:09
  • if you forget , leave stove on, im sure it would tend to stick, yes? i have brunt pots many times because of this – ambw Feb 28 '17 at 3:27
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    if you forget a cooking pot of pasta and cook it down so far that all the water is gone then whether or not your pot is non-stick or not irreverent and the least of your problems. – Alaska Man Feb 28 '17 at 4:29
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    Quite frankly, you are the only reliable source for declaring it non-stick-enough-compared-to-X. It's an unanswerable question. If I find it non-stick enough, will it match your non-stickiness expectations? I think this question should be closed, unless you can quantify your expectations. – Willem van Rumpt Feb 28 '17 at 16:32
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    there's lots of questions that aren't quantified or is quantifable everywhere, just have to read a little -- there's also something call 'being helpful' above statistics and numbers – ambw Mar 19 '17 at 17:58
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If you leave pots of pasta to boil dry and burn, please avoid non-stick cookware. Most non-stick coatings turn to nasty toxic fumes if overheated.

I doubt there is any difference, besides marketing, between "hard anodized aluminum" and "anodized aluminum". The anodizing makes the surface much harder than natural aluminum.

I do not find much anodized aluminum (AA) cookware with an AA surface available new. Much with non-stick cooking surface available. And some lined with stainless steel. Calphalon used to be the big player, until they stopped making straight AA cookware. Then started and stopped again.

Speaking from experience of having a set of Calphalon AA cookware for twenty plus years, I would not consider AA non-stick. When frying, sauteing, etc, most things will stick, unless adequete oil, butter, or grease is used. With adequete fats I have not had a problem with sticking, except for eggs. Those are tricky buggers.

AA cookware generally can't go in the dishwasher. I have not find them especially hard to clean by hand. The green Scotch-Brite scubber pad does wonders. An occasional scrubbing with Comet keeps them pristine.

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