Anodised aluminum has been processed to increase the natural oxide layer on aluminum
so it can be used with acidic food, like tomato sauce and vinegar. You shouldn't cook with
vinegar or any acidic food with regular (unanodised) aluminum for a long time. The acid will
react with the aluminum and you'll taste it.
Non stick has a layer of a Teflon like substance deposited over the top. Just smear some
oil over it and food will not stick. It's great for omelets and crapes, things you cook
quickly and don't work if they stick to the bottom of the pan.
No matter how careful you are, non stick cookware degrades over time and looses it's non stick properties.
Accidental overheating can produce decomposition products which are toxic to humans and fatal to parrots.
It does not produce a fond, those are the brown bits at the bottom of the pan that add flavor to recipes.
Bottom line, a good set of anodised aluminum will last forever, you'll eventually
have to replace non stick. Non stick doesn't make a fond. Things will stick to anodised
that will not stick to Teflon.
You'll probably want to have some of both.
-----signature-----
There is no emotion, there is peace. There is no ignorance, there is knowledge.
There is no passion, there is serenity. There is no chaos, there is harmony.
There is no death, there is the FORCE.
Sci/Fi Bookshelf
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