Letter 32010 Chef has questions about anodized cookware   ++++ How is cookware anodized and does the process really make it scratch and heat proof. Also, does the process not affect the food that is later cooked in the cookware. Manuel Oleaga chef - Miami, Florida, USA ++++ This is a very general response....anodized cookware is made out of aluminum. To anodize aluminum you dip it in dilute sulfuric acid and run voltage through it, then you seal it with chemicals and/or heat. What this does is grow a thin ceramic layer (aluminum oxide) that helps protect the raw aluminum. It will "help" protect against scratches, I doubt it has a noticeable affect on heat loss. The process shouldn't hurt the food later on, it may help protect it. I've heard horror stories about medical symptoms caused by cooking with aluminum pans...but after researcing it for a bit I found no solid evidence that it will affect ones health. The worst foods to cook in aluminum are starchy foods that will absorb trace amounts of Al. and then you ingest it. The anodized ceramic layer will keep food from absorbing the Al. and causing possible problems/flavoring the food. Last I knew Al. cookware was not monitored by the FDA. It could be a a health risk or just a rumour, I don't know and there are many opinions leaning either way. Jason Aube - Flint, MI, USA March 25, 2006 To add to what Jason said, the aluminum oxide finish that is produced by anodizing is the same aluminum oxide that is used as the abrasive in sand paper. It is hard indeed! The dark cookware like Calaphon has a very heavy layer of anodizing which is therefore more wear resistant than the thin clear anodizing you would see on pots and pans that are aluminum colored. Ted Mooney, P.E.  finishing.com Brick, New Jersey

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