Anolon, the American gourmet kitchenware line, makes its dishwasher-safe cookware from hard anodized aluminum. It also integrates the aluminum with a layer of stainless steel, bronze or copper to increase durability or improve conductivity.
Hard anodized aluminum cookware is a safe choice, as the anodizing process seals in the aluminum and prevents it from leaching into food and posing a health hazard, even with foods that are acidic. Its advantages include a lightweight, nonstick surface that is resistant to rust and corrosion and conducts heat evenly. The company offers the cookware in collections such as the Anolon Advanced Bronze and Nouvelle Copper.Learn More
How one cleans Cuisinart cookware depends on the type of product. Some collections contain dishwasher-safe cookware, while others must be washed by hand. For dishwasher-safe sets, place the cookware on the regular racks, and wash them with other pots and pans. Hand-washing techniques vary based on the type of cookware items and if there is any dried-on food. Soak in warm water to loosen any dried-on food remains.Full Answer >
Kitchen Fair cookware is manufactured by Regal Ware Worldwide. Multi-ply cookware, stainless steel cookware, gravity-cast aluminum cookware and in-home water purification systems are produced at two manufacturing locations in Wisconsin. The Kitchen Fair line of products is only sold through independent sales consultants.Full Answer >
The best cookware for electric stoves transmits heat quickly and evenly over a flat surface. Cookware intended for electric stoves often works well on gas ranges also; however, cookware designed for gas stoves and open-flame cookery is not always suited to electric ranges.Full Answer >
Induction cooktops use magnetic fields to induce electric currents in iron or stainless steel pans. Since these metals are poor conductors of electricity, much of the energy is dispersed, causing the pan to heat up. Induction cooktops heat much faster than gas or electric, since the heat comes from the pan itself rather than a burner heating the pan and then transferring that heat to the food.Full Answer >