Hard-Anodized aluminum is 30% harder than stainless steel and resists abrasion and corrosion. A hard-anodized pan is the most durable pan with an extremely long life span. Anodized surfaces do not chip or peel and the high heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F). Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous (without pores). Pores in metal cookware are one of the leading reasons why foods stick while cooking. So, because hard-anodized aluminum cooking surfaces are virtually nonporous, you have fewer problems with stuck-on foods. When you use the simple steps to stick-free cooking, you'll be amazed at how easy and trouble-free cooking can be.