What is firmly enforced?

hard-enabled dishes is a phrase for pots and pans that are made of electrochemically hardened aluminum and covers many different brands and styles. The dishes made of firmly entered aluminum have a significantly longer life than traditional dishes and are virtually non -porous. It is this almost complete lack of pores that allows him to resist gluing, even if the food is boiled or burned.

The electrochemical process of solid anodization is relatively simple. The aluminum base, which will form a pan, pelvis or other implementation, is first immersed in sulfuric acid and then exposed to low electric cartridges. During this process, aluminum ions in the pelvis are directly exposed to oxygen, resulting in a natural oxidation reaction that creates aluminum oxide. The acid is then cooled to 32 ° F (0 ° C) and the electrical current radically increases, causing the outer shell of the pelvis immediately anodize. According to some accounts, the surface becomes extremely hard - twice soLike stainless steel - in seconds.

primary benefits

There are several reasons why people want hard dishes, but its durability and long life are usually on top of the list. The pots and pans that were made in this way are usually heavy and resist scratches, deformation and corrosion. They are also known for their uniform heat distribution, which means that chefs can rely on them to bring uniform results no matter what is being prepared. Most of the time, however, manufacturers for these benefits of bonuses; As a result, hard-enabled dishes are often quite expensive. Many people are willing to pay this higher price because they know that dishes will take a long time: if it takes care of it, it may never be necessary to replace.

Non-Sklack Properties

The most enicured dishes are considered "rod resistant", which means that the ZRRIt repels even the strongest foods. Most culinary experts do not consider it really "non -stick", but reserves this difference for pans that have been treated with a chemically engineering surface label. Some anodized pans also have this type of non -stick treatment, although most remain as it is. Chefs often consider rod resistant surfaces perfectly acceptable and also tend to lend a longer life for pans.

Suitability for different heat sources

hard-enable surfaces are non-toxic and heat resistant to the melting point of aluminum, which is 1,221 ° F (660.56 ° C). As such, they can be used on most internal heat sources, including electric and gas ranges, as well as warmer grids and commercial burners used in most restaurants. According to many accounts, this type of dishes was originally designed to cook a restaurant when chefs needed a reliable way to cook almost continuously. The only source of heat to whichThe no is usually recommended, the flame is open. In these situations, the best dishes are generally designed for camping or barbecue.

Care and cleaning

Care for non -default dishes is generally quite simple. Most manufacturers recommend to soak pans in warm soapy water and using a soft sponge or cloth to remove food residues. Abrasive cushions or metal fungi can be used for burnt mess or hard spots-is durable enough to withstand harsh scrubbing-if these measures should only be taken if it is absolutely necessary. Although anodized pans cannot be easily damaged, they begin to lose their shine and end in repeated hard treatment.

In most cases, the dishes can also be cleaned in the dishwasher, although it is rarely recommended. While aluminum usually can withstand and high foams, the rest of the pan - such as coated handles or plastic handles - may not have the same skills. Usually it is best to wash the pelvis ručthem to avoid damage.

Quality Question

Cooks generally considers enododized dishes to be close to the top of the line in terms of quality standards, although there is often some variation between brands. The anodization process is basically constant across the board, but it is necessary to say about the quality of aluminum, which has been used from the beginning, as well as the processing of any added coatings, handles or lids. Buyers usually benefit from carrying out a little research before investing.

Possible health problems

A number of scientific studies have combined human consumption of aluminum and aluminum particles with Alzheimer's disease and certain types of cancer, findings that have led some people to the question of whether cooking with stone -chamber inum - anodized or not - is safe. In most cases, the answer is yes. Metal elements rarely secrete from the dishes, and when they do it, it is usually only in small trace amounts that should not cause worries. As a preventive occupantHowever, most experts recommend avoiding the pelvis with scratched or grooves, which can be more likely to infuse toxins into food.