Learn what sets these types of cookware materials apart.
If you’re shopping for new cookware, then you've probably heard of both Non Stick and Hard Anodized Cookware but may not be sure of the difference between them. Both are made from the same materials—aluminum, Stainless Steel, or copper—but the ways in which they’re manufactured gives them different properties. Here, we'll explain how each type of cookware works so that you can make an informed choice about which one is right for your kitchen.
Non Stick Cookware has a coating that makes it easy to clean by simply wiping it down with a sponge or cloth. Some nonstick coatings are made from PTFE, while others use ceramic or silicone. Our Non Stick Cookware starts with the same body as our Stainless Clad Cookware, before being coated with a professional-grade, non-toxic coating.
Advantages of Our Non StickLike all types of cookware, there are things to keep in mind when shopping for or using Non Stick Pans.
Anodizing is a process that changes the surface of metal (such as aluminum) by adding a layer of oxidation. The anodized layer is strong, non-porous, and ideal for cooking all sorts of ingredients at different temperatures.
Hard Anodized Cookware has been anodized to a depth of at least 0.3mm, which makes it extremely durable. It can withstand high temperatures, is non-reactive to acidic ingredients, and doesn’t scratch easily. Hard Anodized Pans can also have a PTFE coating which to make them non stick.
Advantages of Hard AnodizedWhich pan you choose depends on your personal preference and cooking style. Non Stick Cookware cleans up easily after cooking, and when properly cared for, can last a long time. This versatile cookware can be used for everything from eggs to fish using little to no oil.
Hard-anodized cookware has many of the same benefits as Non Stick Pans, but it's more durable and scratch-resistant than some Non Stick Cookware. That means you don't have to worry about your pots and pans getting scratched up when you're using them every day.
Both types of cookware are safe for use on gas, electric, glass, and induction stoves. But some differences between them make each better suited for certain types of cooking—scrambled eggs or other dishes that cook quickly and need lots of attention are better suited for Non Stick, while steak and other meals that cook slower are better for Hard Anodized.
When shopping for new cookware online, the differences between Non Stick and Hard Anodized Cookware are pretty simple to understand. It's just a matter of deciding which type of material meets your needs and preferences better.
Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.
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