Is a pot set that is Hard Anodized like non-stick? What is the difference? Which is better?!
Answers: I want a pot set, and i've never had "hard anodized" pots.
It is similar to non-stick, but a little better. It's really only a thicker coating of the non-stick product. Google hard anodized if you're really interested in learning more about it. As far as cooking goes. For home use, non-stick Teflon pans are perfect; just be sure to avoid thin pans as these will burn food more easily. If you're willing to spend the money, copper plated stainless steal if idea for professional kitchen cookery. The copper conducts heat very quickly and evenly. The stainless steal, if used properly, produces the desired caramelizing and searing sought for certain foods. Cast iron is also an excellent choice, but can also be extremely expensive and HEAVY.
I would avoid purchasing any cookware from any chain store such as walmart/target, etc. Go to a proper cooking supply store and ask them about non-stick pans. You may find that they have a great selection and a wide variety to suit your needs. Make sure to get a feel for the pans; pick them up does it feel heavy and have enough substance that it can conduct a lot of heat without burning food? One of the best places to start is a Williams-Sonoma.
Hard Anodizing is much better. Its a form of a metal that gets sprayed on and later baked on.
Personally, I won't use either one. I like Stainless Steel or Cast Iron best. And I don't use Aluminum anymore due to possible claims of contracting Altzimers Disease from it.
I know their a pain in the butt to keep clean at times. But, high quality Stainless is best to use and Iron is great if you can keep them seasoned property.
I am a former chef and have a set myself from T-Fal, a cast aluminium style, and I to agree they are better than non stick, for many reasons but mostly they can go into the oven, especially a dutch oven.
Non-stick is o.k for omelettes and eggs, sauting meats for later cooking in a crockpot or roast pan, but in all not recommended for the oven, or extreme high heat on the stove top. I have 4 pans ranging from a 6" - 12" for large items, and if you do buy something make it a good investment, they will last with care for 20 yrs, stainless steel is fine but the anodized is more rugged and has more heat retaining capabilites.