Tri-Ply Steel Or Anodized: Which Pan Wins?

Stainless steel tri-ply and hard anodized aluminium are two of the most popular materials for cookware. Both heat up fast and evenly, can handle any ingredient, and are built to last. However, there are some key differences between the two. Stainless steel tri-ply cookware is made of stainless steel with a layer of either copper or aluminium sandwiched between the base layers of the pot or pan. The outside surface is shiny and reflective. Hard anodized aluminium, on the other hand, is treated to make it last longer and keep it from reacting to acidic foods. It has a very dark and matte appearance. In terms of performance, stainless steel is a poor heat conductor, so manufacturers often add a layer of aluminium or copper to improve its heat distribution. Hard anodized aluminium, on the other hand, is a highly conductive material, making it an excellent option for cookware. It heats up quickly and evenly, resulting in consistent and efficient heat distribution.

Stainless steel tri-ply pans are easy to clean

To clean a stainless steel tri-ply pan, start by removing any excess oil with a spatula or paper towel. Then, deglaze the pan by adding hot water. It is important to let the pan cool down before fully submerging it in cool water to avoid thermal shock, which can cause warping. Use a long-handled dish brush to loosen any bits of stuck-on food, and a scouring pad or sponge to remove stains. A Scotch-Brite scouring pad is effective for removing tough stains, but a softer Dobie pad is a better option if you want to avoid scratches. For lighter stains, a soft sponge and dish soap should do the trick. Dry the pan with a clean, absorbent towel, and you're done!

For tougher stains, you can use a powdered cleaner like Bar Keeper's Friend or baking soda. These can be scrubbed onto the pan with a scouring pad to remove even the most stubborn stains. If you're dealing with white spots on the surface of the pan due to calcium buildup, try boiling a mixture of water and vinegar in the pan before following the usual cleaning procedure. For rainbow discolouration caused by prolonged cooking on high flames, try cooking acidic foods to help remove the streaks.

To prevent food from sticking to your stainless steel tri-ply pan in the first place, it is recommended to coat the pan with oil or fat before heating it. Additionally, always let the pan cool down before washing it, and be sure to dry it thoroughly to prevent water spots. With proper care and maintenance, your stainless steel tri-ply pans will stay looking like new for years to come.

Hard anodized aluminium is harder-wearing and more durable

Hard anodized aluminium is a popular choice for cookware. The process of anodizing involves treating the metal with an electrolytic process, controlling natural oxidation and creating a hard, smooth surface. This treatment makes the aluminium harder-wearing and more durable.

Anodizing aluminium creates a barrier layer, protecting the metal from further chemical reactions and corrosion. This layer is made of aluminium oxide, which is rated 9 out of 10 on the Mohs hardness scale, second only to diamond. This oxide layer is chemically bonded to the substrate, making it extremely hard-wearing. The process of hard anodizing goes even further, creating an even denser layer of oxide, with thicknesses above 25µm, making it 30% harder than stainless steel. This thicker layer gives hard anodized aluminium its superior durability and wear resistance.

The dense oxide layer of hard anodized aluminium is also non-reactive, meaning it will not react with acidic foods. This is a significant advantage over untreated aluminium, which can increase the aluminium content of food when it reacts with acidic ingredients. Hard anodized aluminium is also twice as strong as stainless steel, making it a durable and economical choice for cookware.

The treatment process also gives hard anodized aluminium a sleek, dark, matte appearance, which is aesthetically pleasing. This treatment process improves the metal's gliding properties, making it suitable for a range of applications, including cookware.

Stainless steel tri-ply is more expensive

The price of stainless steel tri-ply cookware also depends on the type of lining. Stainless steel tri-ply with a copper lining is the most expensive type of tri-ply cookware, while stainless steel tri-ply with an aluminum lining is usually less expensive.

Hard anodized aluminum, on the other hand, is manufactured by putting the aluminum base through an electromagnetic process that hardens and strengthens the metal, giving it superb durability. It is often easier to use and less expensive than stainless steel, and it is relatively versatile.

While stainless steel tri-ply cookware may be more expensive, it is a worthwhile investment for those who want a sleek and durable option.

Hard anodized aluminium is non-stick

While hard anodized aluminium is non-stick, it is not completely non-stick. Some food may stick to the surface, making it harder to clean. To clean hard anodized aluminium, you should use hot, soapy water and a nylon scrub or mild sponge. You can also use a specialty cleanser or a mixture of water and white vinegar to remove difficult stains.

Hard anodized aluminium is a popular material for cookware due to its durability, corrosion resistance, and ability to conduct heat well. It is also less expensive than other materials, such as stainless steel. While there are some concerns about the potential health risks of cooking with anodized aluminium, there is no conclusive scientific research that suggests it is dangerous.

In summary, hard anodized aluminium is a safe and non-stick option for cookware. It is durable, scratch-resistant, and easy to clean, making it a popular choice for home cooks.

Stainless steel tri-ply is more versatile

Stainless steel tri-ply is also more durable than anodized aluminium. It is resistant to denting, warping, and corrosion, and can last a lifetime with proper care and maintenance. Anodized aluminium, while also durable, typically needs to be replaced every few years due to its non-stick coating wearing down.

In terms of maintenance, stainless steel tri-ply is easier to clean than anodized aluminium. Stainless steel tri-ply can be washed by hand or in the dishwasher, depending on the manufacturer's instructions, while anodized aluminium should always be washed by hand with hot, soapy water and a nylon scrub or mild sponge.

Price-wise, stainless steel tri-ply is generally more expensive than anodized aluminium. However, stainless steel tri-ply with an aluminium lining is usually less expensive than stainless steel tri-ply with a copper lining.

Overall, while both options have their pros and cons, stainless steel tri-ply offers greater versatility, durability, and ease of maintenance, making it a worthwhile investment for your kitchen.

Frequently asked questions