When it comes to cookware, the material is one of the most important deciding factors for you. If you are confused between stainless steel vs hard anodized then do not worry. This blog will help you make your choice by comparing the two cookware ranges: their pros, cons, cost etc.
Stainless Steel Cookware
One of the chefs favourite cookware range around the globe, stainless steel cookware is the best when it comes to durability and looks combined together. However, stainless steel is not a good conductor of heat and this is why it is usually bonded with a heat conductor like copper or aluminium.
Stainless steel cookware is considered one of the safest apart from cast iron and there is almost no leeching into food when you cook in these utensils.
- Durable and sturdy with a really long life
- Easy maintenance
- Safe and healthy to cook in
- Sleek and shiny looks that are easy to maintain and clean
- Cost-effective and worth the value
- Non-reactive to acid and basic food
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- Poor conductor of heat
- Food might stick
Hard Anodized Cookware
Hard anodized cookware is basically aluminium cookware that is created through the electrochemical process where aluminium is fused together with nonstick coating. This type of cookware is 30 per cent harder than stainless steel making it extremely durable. However, the nonstick surface of hard anodized cookware is bound to wear off after a few years and you will need new cookware.
This type of cookware is generally safe to use as the nonstick coating seals in the aluminium and it can’t react with the food.
- Priced lower than stainless steel
- Excellent heat conductor
- Less usage of oil because of the non-stick surface
- Even cooking
- Very easy to clean
- Not compatible with induction cooktops
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- Reactive to acidic food
- Not safe to use high heat
- Wears off easily – shorter life span