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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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Aluminum is soft and fairly reactive to acidic foods. Anodizing it creates a very hard coating that is non-reactive (Aluminum Oxide is also used in sand paper). The coating is more about protecting the pan, than being non-stick. I've a set of them for 10+ years and they are doing fine.