What is Anodizing anyway? The Anodization process alters & hardens the structure of the cookware surface, making it incredibly abrasion resistant. Every river camp should be equipped with Anodized Aluminum griddles, pans, and Dutch Ovens.

Anodization process is an electrolytic passivation process used to increase the thickness and density of the natural oxide layer on the surface of metal parts. This process is of no use on carbon steel because rust puffs up and flakes off, constantly exposing new metal to corrosion. But on many other metals, aodizing increases corrosion resistance and wear resistance, and provides better adhesion for paint, primers and glues than bare metal. Anodic films can also be used for a number of cosmetic effects, either with thick porous coatings that can absorb dyes or with thin transparent coatings that add interference effects to reflected light. Anodization changes the microscopic texture of the surface and can change the crystal structure of the metal near the surface.

Coatings are often porous, thick ones inevitably so, so a sealing process is often used to improve corrosion resistance. The process derives its name from the fact that the part to be treated forms the anode portion of an electrical circuit in this electrolytic process. Anodizing can prevent galling of threaded components. Anodic films are generally much stronger and more adherent than most paints and platings, making them less likely to crack and peel. Anodic films are most commonly applied to protect aluminium alloys, although processes also exist for titanium, zinc, magnesium, and niobium.

Why have Anodized Pots, Pans and Duch Ovens on the River?

• Easy cleaning Non-Stick interior!
• Twice as hard as Stainless Steel.
• Light weight
• Combines the best attributes of a very hard surface treatment with the quick-even heat transfer of aluminum.
• The process seals the aluminum preventing any direct contact between the core & food. Hard Anodized Cookware allows heat to quickly & evenly spread across the bottom & up the sides of the pot making it one of the best cooking surfaces available.