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Home FAQ What is “Hard Anodisation” and what does it do? Food sometimes sticks in my Calphalon One pan. I have seen demonstrations of omelettes and eggs slide around and flip right out of the pan. How do I achieve this? What is “Infused Anodisation” and what does it do? I’ve noticed some small silvery scratches on my hard anodised cookware. How do I remove the scratches? Is my Calphalon cookware dishwasher safe? Can I use my Calphalon cookware on induction stovetops? The handles on my cookware get hot, what should I do differently? Where is Calphalon One made? Is my Contemporary Nonstick safe to use? Warranty Features and Benefits Calphalon One Calphalon Contemporary Care & Use Calphalon One Calphalon Contemporary History Privacy Statement Satisfaction Guaranteed Product Registration V Moto Competition Lake Crystal Competition Everdure Competition

What is “Hard Anodisation” and what does it do?

Calphalon was the first company to create hard anodised cookware by adapting the technology developed by NASA for the aerospace industry.

Hard anodisation is an electro-chemical process that hardens aluminium (hard anodised aluminium is 30% harder than stainless steel). During the hard anodising process, aluminium is submerged in a chemical bath, then subjected to electrical charges.

The result is a chemical reaction wherein the surface of the aluminium combines with oxygen to become aluminium oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard anodisation is actually controlled, accelerated oxidation.

Hard anodised cookware:

• Resists abrasion, corrosion, and is extremely durable.
• Has an extremely long life span.
• Does not chip or peel.
• Is chemically stable and non-toxic.
• Is ultra-smooth and virtually non-porous – resisting staining and sticking.