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Destanee Fournier Cookware May 17th, 2017 - 06:23:01
For those who have less time to spend in the kitchen and want convenience, easy usage and hassle-free cleaning, as well as healthy cooking, then the hard-anodized cookware might be their preferred choice. Unlike Teflon coated non-stick cookware which scratches easily, this type of hard-anodized non-stick cookware do not scratch easily, heat up quickly, do not rust, do not react with food during cooking besides being non-stick.
And what cook hasn`t had the embarrassment of having guests spot little pieces of burnt sauce or even worse bits of the nonstick coating from their pan, staring at them from the top of your entree. It doesn`t have to be this way. Many types of quality cookware can solve these problems but for the average home chef, hard anodized aluminum cookware is the cookware of choice.
The Calphalon cookware is created from a process invented by NASA to create anodized aluminum cookware, which has the advantage of being very hard and smooth, naturally resistant to corrosion, and being non-stick as well. The first cookware products were created for professional chefs, but later the Calphalon products were brought to the consumer market.
Aluminum cookware is another material that makes up more than half of the cookware today. Aside from its being cheap, aluminum is a good conductor of heat and is used commonly with non-stick pots and pans. The obvious disadvantage is its reaction to acidic and alkaline foods leading to corrosion that spoils the taste of the food cooked. It is why aluminum cookware is frequently coated with stainless steel or anodized coating to save food. Aluminum does not require any particular care. Washing it in soapy water is sufficient. However, if the surface has anodized coating, be careful not to scratch the finish and avoid washing the cookware in a dishwasher.