Hard-anodized cookware without non-stick coating or infusion
Can anyone tell me why hard-anodized has become synonymous with nonstick? Why has plain old hard-anodized waned in popularity?
I'm not a fan of nonstick, and, IMO, hard-anodized is the best material for cookware. It's not as pretty as stainless, but it's much easier to cook with. It doesn't sear as well as cast iron, but it's lighter, non-reactive, and it heats more evenly.
The only non-nonstick option I'm aware of for hard-anodized cookware is Calphalon Commercial. It's not widely available. In fact, I wouldn't have known you could still get it, if I hadn't found it on this forum.
So what happend? Ten years ago, the primary choices for high-end cookware were stainless, hard-anodized and infused-anodized. Why did regular hard-anodized drop off that list?