Why Anodised Aluminium Makes Better Cookware Options in Your Kitchen


When it comes to selecting cookware and other kitchen utensils, many people think stainless steel is the way to go, but with the advent of high-quality ceramic and anodised aluminium products, your options have become diverse, and you get to choose from an array of more efficient, budget-friendly, and durable kitchenware.

Most people are yet to realise that stainless steel is in fact a combination of several metals like chromium, molybdenum, and nickel, all of which can sometimes contain particles that can mix with foods. These days, health-conscious folks consider anodised aluminium a safer alternative for cookware in the kitchen. This is because the anodising process effectively coats the bare metal surface, making it virtually nonporous, and preventing the aluminium from coming in contact with food.
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U.K. Anodisers: A Look at the Anodised Aluminium Used in Cookware


In the U.K. and elsewhere, anodising aluminium has opened up many possible applications for the metal alloy such as jewellery, artwork, architectural designs and cookware. Anodisation is an electrochemical process that transforms the metal surface of aluminium into a porous substance to create a more durable and resistant finish. Infused with an added layer of anodic coating, the aluminium becomes one of the hardest substances around next to diamond. The anodic coating is also the main element that allows secondary treatments like dyeing and brightening in the metal, which provides many uses.
http://www.badgeranodising.co.uk/u-k-anodisers-a-look-at-the-anodised-aluminium-used-in-cookware/

Why Cookware Should Be the Domain of Professionally Anodised Aluminium


When it comes to cookware, people technically have only two good choices: so-called “non-stick” cookware and those made of professionally anodised aluminium. These two types of cookware are usually pitted against each other, though it shouldn’t be the case all the time.

Case in point: anodised aluminium. The latter is essentially conventional aluminium which has been oxidised so that its surface doesn’t react with anything anymore. Aluminium on its own is good in a lot of ways: it conducts heat efficiently, allowing for less lost time due to waiting for a pan to heat up, and the resulting surface from the anodising process actually makes it much better than a standard non-stick option. Furthermore, anodised aluminium cookware doesn’t scratch or chip, and are sturdy enough to withstand temperatures of up to 204 degrees Celsius.
http://www.badgeranodising.co.uk/why-cookware-should-be-the-domain-of-professionally-anodised-aluminium/