Who really cares about anodizing? Well, we do...A LOT! In fact, we go the extra mile to make sure that your bakeware is safe to bake and eat from. Believe it or not, aluminum is porous like a sponge and will absorb fats, sugar, oil, dish soap and detergents. That buildup, which turns into bacteria seeps into your baking...yes, you are eating that! But not with a Fat Daddio's pan.
Safe Seal Anodized
Anodizing ‘safe-seals’ the natural pores of aluminum creating a:
- More versatile baking surface
Anodizing creates a non-reactive surface allowing you to bake a wider variety of sweet citrus or tomato based foods than you can in other natural aluminum or aluminized-steel products. When you bake in an anodized pan, you won't have that metallic taste, that many other pans give you.
It’s an environmentally-friendly process that contains no chemical additives, dyes, CFC’s, PTFE’s, or PFOA’s. Anodizing is the reason Fat Daddio’s bakeware will never chip, flake, peel, pit, or rust.
Why don’t other companies anodize?
In a word. Cost. The majority of bakeware in the market is steel or steel-based. The cost of steel is ¼ the cost of aluminum. To the consumer, the weight of steel based products seems like a value. In addition to over baking the problem with steel, and aluminized steel, is the potential to rust over time. Some manufacturers use a chemical coating to provide temporary protection. Here’s the big bakeware con; It’s shiny, pretty, and heavy but still performs like steel.
Heavier is not better.