Aluminum nonstick pans are great conductors of heat, so food cooks quickly and uniformly. However, aluminum also reacts to acidic foods, like wine or tomato sauce, and it is a soft metal so it tends to scratch easily and sometimes warps or pits. So look for the word “anodized” when choosing aluminum nonstick cookware. It is an electromagnetc process that toughens the surface of aluminum pots until it’s harder than stainless steel – and makes it nonreactive.
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