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Are you shopping for cookware but can’t decide between hard-anodized and non-stick?
The truth is — most hard-anodized cookware is non-stick, but not all non-stick cookware is hard-anodized.
Confused? Don’t worry, I’ll explain.
In this article, you’ll learn:
- The key differences between hard-anodized and non-stick cookware
- Why there’s confusion surrounding these cookware types
- And how different types of hard-anodized and non-stick cookware compare
By the end, you’ll have all the important facts to decide which type of cookware is right for you.
Use the links below to navigate this article:
- What’s the Difference Between Hard-Anodized and Non-Stick Cookware?
- Why Is There So Much Confusion?
- How Does Hard-Anodized Compare to Other Non-Stick Cookware?
- Hard-Anodized Non-Stick vs. Aluminum Non-Stick
- Hard-Anodized Non-Stick vs. Stainless Steel Non-Stick
- Hard-Anodized Non-Stick vs. Ceramic Non-Stick
- What Brands Make the Best Hard-Anodized and Non-Stick Cookware?
- Bottom Line: Is Hard-Anodized Cookware Better Than Non-Stick?
What’s the Difference Between Hard-Anodized and Non-Stick Cookware?
If you Google “hard anodized vs. non-stick,” you’ll find several articles explaining the differences between them as if they are entirely unique types of cookware.
Those articles are slightly misleading. Here’s why.
Non-stick cookware refers to the entire category of pots and pans with either a PTFE (a.k.a. Teflon) or ceramic-like coating applied to the cooking surface to prevent food from sticking.
Hard-anodized cookware (a.k.a. hard-anodized aluminum or anodized) is made with a hard-anodized aluminum base. In most cases, it also has non-stick materials coating the cooking surface.
In other words, almost all hard-anodized cookware IS non-stick, while non-stick cookware’s base material can be hard-anodized aluminum, but it can also be regular aluminum, stainless steel, cast iron, or something else.
For example, this Calphalon frying pan (view on Amazon) is made with a hard-anodized aluminum base and a Teflon-coated cooking surface, making it both hard-anodized AND non-stick.
By contrast, this Abbio frying pan (view on AbbioKitchen.com) has a fully-clad stainless steel base with a Teflon-coated cooking surface, making it non-stick but not hard-anodized.
The bottom line is this — when you’re shopping for cookware and see the term “hard-anodized,” there’s a very good chance the cookware is also non-stick. If you see the term “non-stick,” the cooking surface is coated with a non-stick material, but the base could be a material other than hard-anodized aluminum.
Why Is There So Much Confusion?
If what I just told you is true (it is), why do so many people think hard-anodized and non-stick cookware are two different things?
Hard-anodized cookware without a non-stick coating exists, but it is very rare.
If you search Amazon for “hard anodized cookware without Teflon,” you’ll get several results, but when you click on those products, you’ll see that almost all of them are non-stick.
The only place I could find cookware that’s truly hard-anodized and not non-stick is on eBay (see it here), and it’s a Calphalon Commercial pan that the company discontinued years ago.
When Calphalon invented the first-ever hard-anodized aluminum cookware in the 1960s, they didn’t apply a non-stick coating to the cooking surface.
At the time, hard-anodized aluminum was a major breakthrough in the cookware industry because it possessed the same heat conduction properties as regular aluminum, but the anodizing process made it much harder, corrosion-resistant, and non-reactive (the aluminum won’t break off into your food).
The one major issue with hard-anodized aluminum cookware is that it’s stick-resistant, but food still sticks, making it challenging to clean.
In the late 1980s, Anolon solved that problem. They were the first cookware brand to apply a non-stick surface to hard-anodized cookware. By doing so, they captured all the benefits of hard-anodized aluminum while eliminating the one major issue: food sticking.
Calphalon eventually added non-stick coating and discontinued their bare hard-anodized aluminum collections. I’ve reviewed several of their hard-anodized non-stick cookware collections, including Contemporary, Signature, Classic, and Premier.
The key takeaway is that hard-anodized cookware without non-stick was popular in the past, but nowadays, almost all hard-anodized cookware is coated with non-stick materials.
How Does Hard-Anodized Compare to Other Non-Stick Cookware?
We’ve established that hard-anodized cookware falls into the non-stick category.
But what exactly is hard-anodized cookware?
And how does it compare against other types of non-stick cookware?
Hard-anodized cookware is made with a hard-anodized aluminum base. Aluminum becomes hard-anodized by going through an electrolytic process, which creates an oxidized exterior layer.
Essentially, the aluminum is dipped into a chemical bath that hardens the surface and creates a non-porous protective layer. The process also changes the aluminum’s color, going from silvery-white to dark gray, almost black. You can see the anodizing process in action in this quick video.
The main advantages of hard-anodized aluminum cookware are that it’s durable, corrosion-resistant, and non-reactive—you can cook anything in it, including acidic ingredients like tomatoes, lemon juice, and wine.
It also maintains the excellent heat conduction properties of regular aluminum; it heats up fast and distributes heat evenly.
The main downsides of hard-anodized cookware are that it’s generally more expensive than other non-stick cookware types, heavy, and most options are not compatible with induction cooktops.
Additionally, most hard-anodized cookware has a dark charcoal grey exterior. So, if you’re looking to add color to your kitchen, look elsewhere.
Let’s take a look at how hard-anodized compares to other types of non-stick cookware.
Hard-Anodized Non-Stick vs. Aluminum Non-Stick
Compared to regular aluminum non-stick, hard-anodized cookware is less likely to warp, rust, or corrode. It’s also safer because when the non-stick coating wears down, the material underneath is non-reactive and tiny bits of metal won’t break off into your food.
Since the anodizing process adds steps to the production process, hard-anodized non-stick cookware is more expensive than standard aluminum non-stick cookware.
Hard-Anodized Non-Stick vs. Stainless Steel Non-Stick
Compared to non-stick cookware with a stainless steel base (like this Made In pan or this All-Clad pan), hard-anodized cookware is more durable, conducts heat more efficiently, and is usually less expensive.
Calphalon claims that their hard-anodized aluminum is 80% harder than stainless steel.
Aluminum has a much higher thermal conductivity than steel. Therefore, hard-anodized aluminum cookware heats up faster and spreads the heat more evenly than non-stick cookware with a steel base.
Stainless steel non-stick cookware makes up for this shortcoming by bonding a layer of aluminum between two layers of steel and then coating the cooking surface with a non-stick coating such as Teflon.
However, the aluminum core in most stainless steel cookware is thinner, so it doesn’t distribute or retain heat as good as hard-anodized cookware.
One key advantage that stainless steel non-stick pans have over hard-anodized is that they’re compatible with all cooktops (including induction). That is because induction cooktops only work when the cookware has a magnetic base material, and steel is magnetic (unlike aluminum).
Some cookware brands overcome this by attaching a steel plate to the bottom of their hard-anodized pans. An example of this is the All-Clad HA1 collection. With these pans, you get all the benefits of hard-anodized aluminum, but you can use it with any cooktop.
Hard-Anodized Non-Stick vs. Ceramic Non-Stick
Ceramic non-stick cookware is any cookware coated with a natural sand-derived silicon material rather than PTFE (Teflon).
This silicon coating is technically not ceramic, but since it’s shiny, slick, and ceramic-looking, the cookware industry refers to it as ceramic cookware.
Most ceramic cookware is made with a standard aluminum base; however, some pans have a stainless steel (ex. the Blue Diamond Triple Steel Ceramic Pan) or hard-anodized aluminum base (ex. Calphalon Classic Oil-Infused Ceramic Pan).
So, the difference between hard-anodized and ceramic cookware depends on the base material. If it’s standard aluminum (ex. the Caraway Ceramic Pan), then the differences I explained in this section apply, but if it’s stainless steel, the differences in this section apply.
What Brands Make the Best Hard-Anodized and Non-Stick Cookware?
Now that you know the similarities and differences between hard-anodized and non-stick cookware and I’ve dispelled the misinformation out there, you might be wondering which brands and options are the best.
I’ve tested and reviewed dozens of hard-anodized and non-stick pots and pans, and here’s what I recommend.
Let’s start with hard-anodized:
Calphalon Contemporary (view on Amazon): Calphalon pioneered hard-anodized cookware decades ago and today remains one of the industry leaders. Although you can’t go wrong with any Calphalon collection, the one I recommend most often is called Contemporary. It has a thick hard-anodized aluminum base coated with three layers of non-stick coating for extra durability. If you want to learn more, I recently published an in-depth review of this collection, or you can check it out on Amazon.
All-Clad HA1 (view on Amazon): All-Clad is best-known for its premium fully-clad stainless steel cookware, but their HA1 collection is one of the best hard-anodized non-stick options I’ve tested. Like Calphalon, All-Clad coats the surface with multiple layers of non-stick coating, but they also bond a steel plate to the bottom, making it even more warp-resistant and compatible for induction cooking. Learn more about All-clad HA1 cookware in this review or check it out on Amazon.
Anolon Advanced (view on Amazon): Anolon may not have invented hard-anodized cookware, but they were the first to apply a non-stick coating to the cooking surface. This company specializes in hard-anodized non-stick cookware, and Advanced is one of their best-selling collections. Learn more about this collection and all Anolon products in this review, or check it out on Amazon.
Now, let’s take a look at the best non-stick cookware that’s not made of hard-anodized aluminum.
Made In (view on MadeInCookware.com): Made In launched in 2016 with a direct to consumer model, which allows them to offer premium products at much lower prices than high-end brands like All-Clad. Their non-stick pans are made with a 5-ply stainless steel base (steel exterior, three-layer aluminum core, steel cooking surface) coated with three layers of PTFE (Teflon). It’s ultra-durable, heats up fast and evenly, and, based on my research and testing, is one of the best non-stick pans made in the USA. The only place you can buy this pan is MadeInCookware.com.
All-Clad D5 (view on Amazon): The All-Clad D5 collection is comprised mainly of stainless steel cookware, but they offer a few pans that have the same 3-ply base (steel exterior, aluminum core, steel cooking surface), but the cooking surface is coated with three layers of non-stick materials. With this option, you get the durability and performance of premium All-Clad stainless steel cookware but the convenience of non-stick. Learn more about this collection in this review or check it out on Amazon.
Caraway (view on CarawayHome.com): Caraway is another start-up cookware brand that sells exclusively on its website. They specialize in beautiful and high-performing ceramic non-stick cookware. The base of this cookware is regular aluminum with a steel plate bonded to the bottom, increasing its durability and allowing for induction cooking. If you want to learn more, I recently published this in-depth review of Caraway, or you can check it out at CarawayHome.com.
Bottom Line: Is Hard-Anodized Cookware Better Than Non-Stick?
I hope this article cleared up any confusion you had about the differences between hard-anodized and non-stick cookware.
- Almost all hard-anodized cookware is also considered non-stick because it’s coated with non-stick materials (either PTFE or ceramic).
- Non-stick is a category of cookware that includes all pots and pans coated with non-stick materials, regardless of the base material.
- There once was a time when cookware makers produced hard-anodized aluminum cookware without a non-stick coating, but the industry evolved, and you can’t find it anymore unless you purchase a discontinued set on eBay.
- Non-stick cookware made with hard-anodized aluminum’s most notable advantages are its superior durability compared to regular aluminum and excellent heat conduction compared to stainless steel.
The bottom line — hard-anodized aluminum cookware isn’t better than non-stick, it IS non-stick.
If you’re looking for advice on what to buy, I always recommend hard-anodized non-stick cookware over regular aluminum; however, some stainless steel non-stick options are just as good, if not better.
If you stick to my recommendations below, you can’t go wrong.
Hard-anodized non-stick cookware:
- Calphalon Contemporary (view on Amazon)
- All-Clad HA1 (view on Amazon)
- Anolon Advanced (view on Amazon)
Other types of non-stick cookware:
- What Are the Best Cookware Materials? (Top 10 Compared)
- Stainless Steel vs. Hard-Anodized Aluminum: Which Cookware Is Better?
- Pros and Cons of Hard-Anodized Cookware: 17 Things to Know
- Stainless Steel vs. Non-Stick Cookware
- Ceramic vs. Teflon Cookware
- Ceramic Cookware Pros and Cons: 21 Things You Need to Know
- Why Do Pans Warp? 6 Common Causes (and How to Unwarp)
- Cast Iron vs. Stainless Steel Cookware
- Carbon Steel vs. Stainless Steel Pans
- Stainless Steel Cookware Pros and Cons: 19 Things to Know
- Why Does Food Stick to Stainless Steel Pans? (And How to Prevent It)