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Why Anodized?

Anodizing is not a chemical coating, but an environmentally-friendly finishing process containing no extra metals and no dyes, CFCs, PTFEs or PFOAs. It seals the porous surface of aluminum to provide a safe and non-reactive baking surface, preventing fats, oils, sugar and cleaning agents from absorbing into bakeware. This helps resist the formation of bacteria and protects against abrasion so it will not chip, rust, peel or flake and contaminate your food or deliver unintended results. Steel or conventional aluminum bakeware often reacts poorly with acidic foods and may leach residual tastes or even metals into your product. The non-reactive surface of anodized aluminum makes it compatible with a wider-variety of recipes including those with citrus or tomato-based ingredients. Also, by preventing sugar from permeating the pan surface when heating during baking cycles, it minimizes the tendency for foods to stick. This offers a critical advantage when baking cakes, pastries and other delicate recipes. fatdaddios.com/why-anodized