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Properties of anodizing film for cooking wok

 

1. Under Mil specs 8625, Type I and Type III anodize film, may I know the thermal conductivity of these coating and also how high the temperature can these coatings can be withstand.

2. Could you please recommend a suitable anodizing process and chemical use for anodizing of cooking wok.If the coating peel off is there any health hazard issue?

Thank you

chan cheong
a metal - singapore

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Some of the finest professional cookware is anodized aluminum, so there seems to be no health problems associated with its use.

The cooking characteristics of the traditional steel wok may have something to do with the thin metal from which it is made. The transfer of heat from the middle of the wok for searing foods, and the lower temperature around the edges of the wok for slower cooking may not be duplicated by a thick aluminum pot of the same general shape. The transfer of heat through the thicker aluminum and the Aluminum oxide coating may also affect how foods cook. Since the anodic coating cracks upon bending, it may not be a good idea to anodize a thin piece of aluminum.

  
Tom Pullizzi
Falls Township, Pennsylvania