Does anodized cookware need any special care?!
Does anodized cookware need any special care?
Also, does the continuous usage of anodized cookware cause health problems like using non-stick?
Answers:
There are many different kinds of hard anodized cookware. Cookware can be hard anodized AND nonstick. Also, there is hard anodized and INFUSED hard anodized. Infused hard anodized means that the metal has been fused with tiny bits of nonstick polymer right below it's surface to help release foods.
No hard anodized cookware should ever be placed in the dishwasher. The detergent will corrode it horribly.
If the cookware has a hard anodized cooking surface, it is completely metal utensil safe. If the cookware has a nonstick surface, it is not metal utensil safe.
Hard anodized is a pure form of aluminum, which many people mistakenly think is related to alzheimer's and other ailments. However, if the cooking surface of your pans is indeed hard anodized and not nonstick, avoid cooking tomatoes, lemon juice, or oher acidic foods. It will corrode the pan, and the food will take on a metallic taste.
Hope that helps!
Yes, it's very important not to use any metal utensils with anodized cookware. It will last longer if you hand versus machine wash, but I usually put mine in the dishwasher anyhow. Of course, only use sponges or plastic not metal scrubbers as well.
Never put it in the automatic dishwasher. Hand wash it. Use utensils that will not scratch it (nonmetal). I have never heard of any health problems being associated with it.
Calphalon.com is a great resource for recipes and the use and care of anodized cookware.
Before You Cook
Wash your new pan and cover in hot, sudsy water. Rinse and dry.
Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.
Cooking With Calphalon Hard-Anodized Cookware
Heat Settings
Use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it's made of heavy-gauge aluminum. It's also important to use the right heat setting for the cooking method you're using (not too high or too low).
Experiment to find the right heat settings on your stove. No two stoves work alike. Determine where the settings work best for your stove. You may want to write them down for future reference.
In general, we recommend:
High heat for boiling or reducing liquids only.
Medium to medium-high heat for sautéing, stir frying, and frying.
Low heat for warming food, simmering, and preparing delicate sauces.
Cooking Oils and Sprays
A small amount of oil, butter, or margarine is all you need for easy food release when you follow these basic steps:
Take foods out of the refrigerator and allow them to rest on the counter about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
Preheat the pan and oil properly (see Stove-Top Use).
Use the proper temperature to cook (see Heat Settings).
Utensils
You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the hard-anodized surface. HOWEVER, do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it's heated. (All metals become softer when heated.)
Stove-Top Use
Preheating
When sautéing, stir-frying or frying, always preheat the pan at the temperature setting you'll use to cook. Preheating provides maximum control for the cooking process. The pan is properly preheated when the rim is hot-to-the-touch.
Do not preheat on high to heat the pan faster. For cooking techniques such as sautéing, stir frying, or preparing an omelettes, preheat at medium to medium-high. This will make sure your food begins cooking properly as soon as you place it in the pan.