Anodizing is one of the oldest and most reliable ways of protecting aluminum. It is anodized for corrosion resistance, abrasion resistance, and stick-resistance and esthetic reasons. This special coating has been added to the aluminum to help make it reduce the effects that regular aluminum might have on certain foods. It is a good choice of material for most any type of cooking. Pots and pans made from anodized aluminum are not dishwasher safe and can be dark in color making it hard to see slight color changes in the food being cooked. Also, when washing by hand, it's generally advised not to use corrosive detergents or scrubbing tools as that will likely damage the anodized finish. Anodized aluminum has had the naturally occurring layer of aluminum oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.
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