Aluminum vs Anodized Aluminum Cookware | Which Is Better? 

Glad it helped! Thanks for watching and happy cooking 🙏

Good to hear! I’m kind of in the same boat. I have several pieces that I’ve accumulated that must be 20-plus years old, but stainless steel now accounts for more of my wares. Happy cooking! 👍

Thank you so much for watching and welcome to the channel. Happy cooking 👍

I’ve actually never seasoned aluminum the way I do cast iron, since I scrub my aluminum hard and with soap, so I think the seasoning would just wear off. I’m glad it’s working for you, though! My method for keeping food from sticking to a pan, no matter the material, is outlined in this recent video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KGMSWn1PEvs.html

You’re def supposed to season

​@connerardoin1500 not really, at least not like cast iron or carbon steel.

Thanks for watching 🙏

Calphalon is supposed to have a lifetime warranty. They replaced mine free. I was soo happy they did. I called customer service, sent them very clear pics of the non stick coating coming off, got a case# and a replacement. That was @ 3 years ago and it’s happening again so I will try to repeat the process. I ONLY hand washed my anodized cookware, never used metal utensils only silicone or wood. I always used pan protectors, NEVER used cooking spray which ruins the non stick coating, let the cookware completely cool before putting them in the sink to soak, and never placed anything on top of the pot/pan surfaces when in the sink and they still peeled after 3-4 years. Calphalon is not the quality of many years ago. They’ve cheapened their product to compete with others on the market.

Nice! I often see old Calphalon at the thrift store. In fact, that’s where much of mine came from. Happy hunting 😀

Oof, that aluminum sounds like a bane. I haven’t done a video (yet, at least) on modern ceramic, but I have this one on vintage CorningWare, which remains one of my favorite types of cookware: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zQYaiSZeNlA.html

Thank you! I relish those instances when I accidentally sound smart 🤣

I’m stumped on this one. Maybe someone else out there can chime in?

Hello! Magnalite is neat stuff. I have a few vintage pieces myself, a couple of very large anodized aluminum pots and pans, and a few of those shiny roasters. My wife thinks the roasters look like Airstream trailers, so they are more for decoration at this point, lol. As for safety, according to government findings, “aluminum pots and pans are not considered harmful.” (Link to findings at end.) That said, my personal preference is to not use uncoated aluminum because it can lead to off flavors, is harder to clean, and I simply have so many better pots and pans. Hope this helps. Here’s a link to the CDC statement: www.atsdr.cdc.gov/ToxProfiles/tp22-c1-b.pdf

It’s hard to go wrong with that heavy-duty clad stuff. Very versatile.

@@IWantToCook exactly and the food quality is excellent. I grew up with the most awful cooks that used the worst cookware, so I know murdered food well. Just wish my budget was better. I just scored heavy bottomed from the same maker of my cookware at the Goodwill. Cleaned and polished them up to give to my kids.

Great question. I have some old Calphalon pans that have a similar issue. I’ve been meaning to reach out to the company to get this very question answered. I’ll post an update if they get back to me. My hunch is it’s not an problem if it’s just bare aluminum, but maybe there is more to it. Stay tuned.

​@@IWantToCookSo what did you figure out?

@@nishiki393 Gah, I've let this lapse. Thanks for the reminder to reach out to the folks at Calphalon.

@@IWantToCook no worries, but looking forward to what you find out when you get a chance to contact them. we are all busy, and this time of the year doesn't help 🙂 ... speaking of which, happy holidays, really like your content!

@@nishiki393 Thanks so much! I just sent off an email and a photo of one of my pans with that very issue. I'll update when I hear back. Thank you so much for your viewership, and I wish you and yours a wonderful holiday season and happy 2024!

It depends on the restaurant, but from what I’ve seen, yes, most use nonstick for eggs. Cheers!

@@IWantToCook thank you

Most restaurants use all clad pans! Not pans like people have at home where there is a disc welded on at the bottom all clad pans will have either aluminum or copper sandwiched in between stainless steel all the way up to the sides and not have a disc of aluminum or copper covered in stainless steel just on the bottom of the pan!

That’s all I’ve seen, too, as far as the new stuff. Your best bet will likely be to buy gently used or new old stock, if you can find it. For what it’s worth, I regularly see - and sometimes buy - decades-old anodized aluminum cookware at the thrift store, including lots of Calphalon from back when they were known by their “Commercial Aluminum” name.

Sounds like an excellent topic for a future video! But succinctly, aluminum is cheaper, heats faster, and is lighter. Do those pros outweigh its cons compared to stainless steel? Stay tuned.

@@IWantToCook looking forward to the video!

​@@IWantToCookit's burns from the "faster heating" warps because it's so light and breaks because it's so cheap. It's awful choice

I've got a video for you! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KGMSWn1PEvs.htmlsi=66hqmkX9Q08rZfJj

We should all try to get away from non-stick pans... would be better for us and the environment... every time the coating is ruined, the pan has to be thrown out which is so wasteful.

I think most of those theories have been debunked, but as always, you must choose to cook and eat in the way that you feel is appropriate for you.

lol what ?

@@quantum-ta study came out, a long time ago, thst linked cooking with aluminum to dementia, but that was likely a commercial stunt by the competitors since it was never proved or replicated since. Just like how Teflon now claims ceramics are bad bad for health, and ceramic companies claim thst Teflon still has forever chemicals and can cause cancer. The point is both companies are trying to sell something, and as such you can not trust them in that respect. One of the big guys waged war on aluminum back then - either a Stainless steel or a Cast Iron ‘lord’.

@@quantum-t the biggest problem with aluminum is that acids WILL corrode it and pit it, so it’s perfect for cooking for heat transfer, price etc, but not for food storage - and not so great with acidic foods since it will impart flavor. I have two great stainless pots 3L and 6L for anything acidic like tomato stuff, apple sauce etc. but I use aluminum anytime I can since it’s just a better heat conductor. Rice, pasta, boiling water/eggs etc. A pan though, you can really go either way, but since you normally to high temps and want stuff to brown and not stick, anodized is a good choice as well as cast iron. I have a nice Wok and a big anodized pan. I only have nonstick for small pans since they’re cheap - for making eggs or small omelets. Still very useful.

@@IWantToCook debunked? What is your source? You best mention your source when making claims like that, it is highly irresponsible to tell your viewers as such.

Thank you so much! I’ve flown through Amsterdam so many times but have yet to explore your country. Hopefully soon! 🙏

Hi there, and thanks for asking! You must not have watched this video on why I became a chef -- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lLw2qP4a108.htmlsi=9emT2HKgCmwxa6Ka -- But the short version goes like this: After graduating college with a degree in communications, I joined my local newspaper, The Orange County Register, where I covered many beats. A colleague decided to go to culinary school, and as I was beginning to write about food, I decided I would, too. I kind of went full method: i decided if I was going to write about cooking and develop recipes, I would become trained as a chef. So I enrolled in Orange Coast College's esteemed program, where I earned an Associates of Science in Culinary Arts in 2011. As I explain in the video mentioned above, my goal of becoming a chef was never to open a restaurant or even work the line in one. I became a chef to help others learn how to cook. That was my goal with my food writing career, and now it's the same with this channel. As for your other questions: I've worn my chef's uniform in some videos, but I surmise it can be off-putting to casual viewers. I like the everyman approach. Now a question for you: What do you consider a "professional" pan? In culinary school we used All-Clad stainless steel or bare aluminum. You'll see both kinds in my videos. You'll also see everything from vintage CorningWare to handmade copper pans like Mauviel and Baumalu from France. Oh, and about the cars: My full-time job, and the one that pays the bills, is a writer and editor with Kelley Blue Book. Just Google my name if you'd like to see more on that. I hope this answers your questions. Thanks for watching and happy cooking!

What a professional response! No snark at all, considering the questioner’s tone. Following for moral support!

He is not talking too much! He is explaining. If it doesn’t suite your needs move on….we find the “talking”(which is information) valuable!!

Yep, I think he talks the appropriate amount. He does **not** talk too much.