Hard anodized cookware is made from aluminum that is dipped in an acid bath and then subjected to electrical charges. The result is a cooking surface that is stronger than stainless steel and resists abrasion. It is also stick-resistant, allowing you to use less oil when you cook. Hard anodized cookware boasts a very long lifespan, provided you use it carefully and give it the proper care.
When you purchase new cookware, you must first wash it well in hot, soapy water, rinse and allow to dry before use.
Hard anodized cookware can withstand the use of metal utensils such as spoons, whisks or spatulas, but you should avoid sharp objects such as knives, immersion blenders or hand mixers, as these could damage the surface. Exercise care when using any instrument with pointed edges.
Since hard anodized aluminum is a very good conductor of heat, you should cook foods on a lower setting than you would use for other cookware.
Allow refrigerated food to come to room temperature before cooking it in hard, anodized cookware. The food will cook more evenly and will be less likely to stick.
Do not use your hard anodized cookware to store food in. The lids do not provide an airtight seal, which would allow you food to spoil more quickly, and prolonged contact with highly acidic foods such as spaghetti sauce may erode the surface of the pan.
Most hard anodized cookware is safe for oven or broiler use. Check with your cookware's manufacturer for details.
Hand wash your hard anodized cookware with hot water, gentle dish soap, and a cloth, sponge or scouring pads (such as Scotch-Brite brand). Keeping your pots and pans as clean as can be will prolong their life and will also help keep food from sticking, since old cooking residue is a common cause for sticking in hard anodized pans.