- Anodized cookware or Hard Anodized cookware is twice as hard than a aluminium or a stainless steel cookware with wonderful properties for cooking
- This surface is scratch resistant to a high degree, non – toxic, non – staining and non – reactive with foods. This means you can cook acidic or alkaline foods – such as tomatoes or lemon juice without worry that they will pick up a metallic taste of the pan.
- It heats fast and evenly and will not spoil when placed on high heat.
- It is tough and durable, will not tarnish or corrode and will stay new looking for years.
- Metal ladles can be used.
- Use & Care: Hand wash with dish soap in warm to hot water. Use a rag, sponge, or other soft cleaning scrub pad to scrub away any food residue or surface staining. Difficult stains can be removed with other formulas, including a baking soda paste or immersing the pot in some vinegar.
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