Anodized Aluminum Cookware-Is it safe?

[Epicurious]

Ive got a couple Caphalon pans that I need to replace after many years, and was wondering if these type of pans are safe. Ive heard mixed thoughts on this, and wondered if anyone here has researched this.

Also....would love to hear what cookware you use if you dont use Anodized Aluminum. I also have cast iron, stainless steel and one Le Creuset grill pan.

[Canice]

That's a new one by me! Why on earth is hard-anodized aluminum considered unsafe?

[blazedog]

At one time there was speculation that aluminum was linked to Alzheimers disease. This has been pretty much discredited by reputable researchers.

Anodized aluminum is safe. I have a mix of clad stainless steel and Calphalon anodized aluminum. I actually prefer the Calphalon because it is somewhat lighter -- an important consideration to me when I am trying to work with a huge pot/pan of food.

It's really personal preference as high quality clad stainless and anodized aluminum both are excellent choices.

[Canice]

Thanks, Blazedog. I knew about the speculative correlation between aluminum and alzheimers, and I knew it had been discredited...but missed the connection to hard-anodized aluminum cookware!

I love my Calpahlon collection, but no one raves about their cookware the way an All-Clad person does!

[Capucine]

I've just bought a few pieces of All-Clad this year. Add me to the list of those who rave about it. I bought the stainless steel because I'm not into hand washing. I have several pieces of Le Crueset and I really don't like it much at all. And as soon as I can buy replacement pieces of All-Clad I intend to rid myself of it. I also have a large Calphalon stockpot. It's fine. I don't need it alot because I don't cook large quantities often. I think I like my All-Clad better though. And one thing I really dislike about it is that is has to be hand washed. :mad:


In case your interested, Cooks and More has a sale on All-Clad at the moment.

http://www.cookwarenmore.com/home/index.cfm

Be sure to read the note on the home page.

[jules1993]

I am also a huge fan of All Clad. It cooks beautifully and evenly. I haven't found it difficult to clean. There is a product called Bar Keepers Friend that works great to clean the cookware.

Capucine, if you have the stainless exterior, you can put it in the dishwasher. But, I wouldn't put any other line in the dishwasher.

Julie

[Capucine]

Julie,

That's exactly why I bought the stainless. I've used the few pieces I have quite a bit for various things. Even scrambling eggs. Never had a problem cleaning it. Certainly a whole lot easier than cleaning this Le Crueset stuff!!! I have used that Bar Keepers Friend on the exterior once and it worked like a charm!!!!!

[blazedog]

I don't quite get putting cookware in the DW -- If I loaded my pots in, there would be no room for anything else.

I tend to use a lot of nonstick also as I cook nonfat/low fat which can't be put in the DW at all either but takes about 30 seconds to clean.

I just got a new DW which theoretically cleans pots and pans and I am baffled as to how anybody manages to fit pots and pans in with anything else - I would be running multiple loads a day. Is there a loading trick I'm missing?

[Lrimerman]

I don't think that hard-anodized aluminum is unsafe persay, but that most of them are non-stick interior. We recently got rid of all our non-stick pans, and I wish we had done it sooner. I now have All-clad and love it.


From what I could tell online, the debate over Aluminum and Alzheimer's isn't completely over. There seem to be 2 camps still. However, there is still some concern over leaching of aluminum from cookware (usually cheap aluminum cookware) when exposed to either very acidic foods or very basic foods. Aluminum is still a neurotoxin, so I think the general consensus is that any way you can limit your exposure is probably beneficial. However, the amount of aluminum you may get from exposure of foods to the substance through such things as cookware, aluminum foil, soda pop cans, canned goods, is very minimal.

Most of this info I got by doing a short google search on the topic.
Lisa

[jules1993]

Nope. You do several loads in order to fit the pots in there. Although some dishwashers do have an extra rack that you can put some cookware in.

I agree though that putting cookware in the DW is not necessary. Some DW are so harsh that they can spot (permanently) the stainless cookware. It is not that difficult to clean so I don't risk it.

Julie

[Capucine]

Each to his own I suppose. I'm washing my cookware in the dishwasher. That's what I want to do. It's not brain surgery. If it takes two loads, then it takes two loads. :eek:

[blazedog]

Nope. You do several loads in order to fit the pots in there. Although some dishwashers do have an extra rack that you can put some cookware in.

I agree though that putting cookware in the DW is not necessary. Some DW are so harsh that they can spot (permanently) the stainless cookware. It is not that difficult to clean so I don't risk it.

Julie

Thanks Julie -- I was going crazy trying to figure out how people fit pans in. The pans would fit but then there would be room for almost nothing else.

Each to their own of course, but I would much prefer to spend a few minutes cleaning my cookware and have a completely clean kitchen than have to deal with coming back after 2 hours to load in pots and pans --- I prefer the sense of closure. :)

[Capucine]

Well, you know, some would load the pots & pans and various cooking utensils as the cooking progresses. That way, those can be done before the meal is over. Obviously this process is not up to snuff with some people. But, oh well. Good thing I don't strive to meet others expectations when it comes to my house. And, I also don't worry about how other people do theirs.

[Alleycat]

I have the Anolon Advanced cookware set, which features the anodized aluminum inside and out for really easy clean up. These are fabulous pots and pans. Oven safe to boot.

I had a set of stainless steel pots and pans (the Jamie Oliver for T-Fal set, which I won at a bridal expo). I did not like cooking with stainless, so gave them to my parents.

[lorilei]

Just to put in a few cents - and maybe add something to the conversation, I did look into this when the scare came about surrounding nonstick cookware/Teflon and birds. I wanted to know if anodized alumninum, which is NATURALLY nonstick, was safe (even considering the alumninum issues).

What I read led me to believe that the anodization process negates the harmful effects of regular aluminum.

I have a variety of pieces from Calphalon - and I love them. I've supplemented them with a piece or two of ALL CLAD, which I also like. I don't have a full set of either, because I like the option to pick and choose pans by "feel" and function.

One thing I WILL say is that the old commercial hard-anodized is worlds better than what's on the market now. I'm not sure if I would buy the new Calphalon pans... but if you can find the older series', go for it (Amazon has been clearing some out here or there since they were discontinued, so I pick one up every now and then).

[blazedog]

Anodization makes aluminum non-reactive. Non-anodized aluminum is reactive in the presence of acids such as tomatoes. That's why cooking directions will state to cook or marinate in a non-reactive pan or bowl. It can render an off taste or color. On the other hand, restaurants pretty universally use regular aluminum pots and pans.

Aluminum is highly conductive to heat -- just below copper I believe and thus is an ideal pan for cooking. Stainless steel is non-reactive but completely non-conductive to heat which is why stainless must be clad with aluminum for cookware.

Stainless vs. anodized is really a personal choice. I have both and like them for different purposes although I love my old Calphalon a smidge more than my stainless :)

[lorilei]

Anodization makes aluminum non-reactive. Non-anodized aluminum is reactive in the presence of acids such as tomatoes. That's why cooking directions will state to cook or marinate in a non-reactive pan or bowl. It can render an off taste or color. On the other hand, restaurants pretty universally use regular aluminum pots and pans.

Aluminum is highly conductive to heat -- just below copper I believe and thus is an ideal pan for cooking. Stainless steel is non-reactive but completely non-conductive to heat which is why stainless must be clad with aluminum for cookware.

Stainless vs. anodized is really a personal choice. I have both and like them for different purposes although I love my old Calphalon a smidge more than my stainless :)

Thank you for the science aspect :)
You said what I meant... better than I could!!!

[CathyT]

In case your interested, Cooks and More has a sale on All-Clad at the moment.

http://www.cookwarenmore.com/home/index.cfm

Be sure to read the note on the home page.

So I clicked through b/c I really want a 12-inch frypan - but there's All-Clad Stainless Steel and Stainless Steel nonstick. And maybe I'm just dense but I can't tell which one you all are raving about - is the s/s that's not nonstick hard to clean???

Thanks!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[blazedog]

Nonstick is nonstick. I believe All Clad nonstick is guaranteed for life. My Calphalon nonstick is guaranteed for life.

You actually need both kinds of pans for cooking.

Nonstick (even CI and Alton agree on this) are to be used for delicate dishes such as sauteing fish. They are also used for foods like eggs, pancakes, crepes.

You can't create a fond (the sticky charred stuff) with nonstick but can with anodized aluminum or a stainless surface. Generally with a fond, I am deglazing anyway so clean up is minimal since there is nothing adhering.

I do lots of low fat/non fat cooking so I reach for my nonstick a lot. You also can't beat it for cooking stuff like oatmeal, sticky soups, casseroles etc.

The cleaning part of stainless is that periodically (true of Calphalon also), I use Barkeepers Friend to get rid of the splotches, mars, food glops etc. on the bottom and outside of the pan.

That said, you really don't have to get All Clad in a frying pan as frying/sauteing is based on heat from the bottom where all pans are clad. Other types of cooking (i.e. braising in a casserole/Dutch oven) rely on even heat up the side where fully clad, anodized aluminum and/or enamel over cast iron are unbeatable. If price is no object go for an All Clad fry pan -- if you want to get the most bang for your buck, get one of the high quality less expensive fry pans and put your money into a fully clad piece where the side cladding makes a difference.

When I replaced my cookware about two years ago, I obsessively read everything I could find -- haunted the stores and bought pieces one by one to see what I liked and didn't like.

I would also stress actually handling a pot/pan in a store before buying -- Some of the handles I really hated in terms of the balance.

[CathyT]

Blazedog - Thanks so much for the in-depth details. I pretty much always cook w/ nonstick, but have been cooking more and more and getting more adventurous, so I've been thinking about getting a non-nonstick pan. And I'm starting w/ a 12-inch frypan b/c that's what I need (threw out my old nonstick 12-incher this weekend). Guess I'll head over to Bed Bath & Beyond and see what they've got!

Thanks again!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[mbrogier]

Don't put an All Clad non-stick pan in the dishwasher. It doesn't work very well. The coating gets pitted. With just two people, our dishwasher doesn't get that full. A pot sometimes can fit--except for the non-stick ones. ;)

With stainless, if you heat the pan first and add a bit of oil, most items don't stick. (give meat a chance to brown before trying to move it around) I think it is easier and healthier to fry eggs in a non-stick pan.

[blazedog]

Blazedog - Thanks so much for the in-depth details. I pretty much always cook w/ nonstick, but have been cooking more and more and getting more adventurous, so I've been thinking about getting a non-nonstick pan. And I'm starting w/ a 12-inch frypan b/c that's what I need (threw out my old nonstick 12-incher this weekend). Guess I'll head over to Bed Bath & Beyond and see what they've got!

Thanks again!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

The pans I use most frequently are 1) my HUGE (14 inch) nonstick skillet which whips up stir fries and other dishes that are sauted and 2) a saute pan with a cover (this has higher straight sides than a typical fry pan which has sloping sides). The higher sides are perfect for dishes that start with a saute and then have liquids and veggies added with a cover to finish -- I have nonstick and stainless (3 and 5 quart) and they go in the oven also.

A fry pan has sloping sides that allow for evaporation so that foods are crisply sauted rather than steamed -- the high straight sides of a saute pan trap some of the moisture.

When I started replacing my cookware, I bought it piece by piece by determining what gaps there were in what I wanted to cook.

[CathyT]

The pans I use most frequently are 1) my HUGE (14 inch) nonstick skillet which whips up stir fries and other dishes that are sauted and 2) a saute pan with a cover (this has higher straight sides than a typical fry pan which has sloping sides). The higher sides are perfect for dishes that start with a saute and then have liquids and veggies added with a cover to finish -- I have nonstick and stainless (3 and 5 quart) and they go in the oven also.

A fry pan has sloping sides that allow for evaporation so that foods are crisply sauted rather than steamed -- the high straight sides of a saute pan trap some of the moisture.

When I started replacing my cookware, I bought it piece by piece by determining what gaps there were in what I wanted to cook.

Thanks! I'm going to go through my "to try" recipes and see what I've been putting off b/c I don't have the right equipment. Seems like the perfect way to start!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[blazedog]

Thanks! I'm going to go through my "to try" recipes and see what I've been putting off b/c I don't have the right equipment. Seems like the perfect way to start!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)


Cathy -- You can't go wrong that way at least IMO. If you buy slowly, you will also find what you really like and don't like in cookware before you plunk down big bucks -- I made a huge :rolleyes: mistake with a 4 quart saucepan because the handle is just dreadful -- who knew as theoretically it was a high quality triple clad stainles pan for a good price.

My dear friend and I continue laugh about the many YEARS we spend avoiding recipes that started with a saute on the stove and then were finished in the oven -- she had a Cuisinart set from her wedding with wood handles and I had Farberware/Revereware with the bakelite which I never trusted in the oven. :D

[CathyT]

My dear friend and I continue laugh about the many YEARS we spend avoiding recipes that started with a saute on the stove and then were finished in the oven -- she had a Cuisinart set from her wedding with wood handles and I had Farberware/Revereware with the bakelite which I never trusted in the oven. :D

Thanks! And I hear you about avoiding recipes - I think it was less than two years ago that I got a skillet and a Calphalon everyday pan that have oven-safe handles :) Come to think of it, what I probably need most of all is a Dutch oven ...