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Originally Posted by dtheriault
What exactly is "hard anodized" and how non-stick is it. I'm getting rid of my teflon and I want something lighter than cast-iron.
Also is it better to have a carbon steel or stainless steel wok?
Also are pre-seasoned cast iron pans just as good as ones that you season yourself?
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Anodization is an electrolytic process used to treat aluminum to make it more abrasion and corrosion resistant.
I've never used one, but I'd think its non-stick factor would be somewhere between teflon and stainless. Though nothing really gets too sticky unless you leave it out for days.
I've heard of the anodised coating being worn off after a year or so of repeated scrubbing, though. But again, I've never used one, and am quite partial to my stainless cookware, so don't trust me too much
