Buying Pots & Pans : How to Pick a Sauté Pan

[blaughn]

Anodized aluminum is a thin layer of aluminum oxide adhered to the aluminum at the molecular level. It is 62RC hard - harder than a metal shop file. Anodized aluminum can be cut with carbide tipped saws but the coating is so hard, it will actually burn the carbide tips.

Aluminum subgauge tubes used in competition shotguns are anodized. The wad, shot and burning powder scrub against the anodized surface on their way out of the bore and leave no scratches. The surface will not scratch easily.

[Scootermagoo]

Finally that nice large saute pan. It's aluminum which is fine but it scratches easily. So be careful using it with spoons forks or any pointy objects. Saute in french means to "jump" or in cooking terms to cook on high heat with very little fat( think mushrooms or steak..) That pan can do the job but.. I'd use stainless steel or clad aluminum and stainless(better choice). You will enjoy the gravy/sauces you can make with stainless better, and a whisk wont hurt it. Find a better expert.

[GhostPirate6]

How can Hard Anodized Aluminum be scratched easily or end up worthless after a scratch? It's not like a nonstick coating, it's oxidized aluminum which is twice as hard as stainless steel. And since it's harder than stainless steel how can it get scratches? Unless you're using very sharp knives.

[Scootermagoo]

If you intend on using non-stick/anodized aluminum there is a few things to know. First NO HIGH HEAT aluminum warps and wont sit flat after a while second for non-stick the Teflon - ptfe starts fuming a poisonous gas at 500 f or so ( about 3 minutes of heating at medium high) it's a proven fact. Third you wouldn't want to cook anything more then eggs in the smaller pan you would destroy it with a whisk stainless vrs Teflon I'd bet on stainless.

[Scootermagoo]

I'd Like to offer a suggestion. First do not buy non stick saute pans. Unless you plan on soups all the time. Second that is a anodized pan if it scratches it's worthless. Third non stick should NEVER be used above medium heat period. Imagine you wanted to cook a steak with pepper (steak au pouve) requires high heat to form a crust and a gravy.. can't do it in that pan you can't use a whisk in it a and since it's non stick you can't make a gravy. Use stainless if you intend high heat or whisking