What cookware is better hard enamel or porcelain?

Answer 1

What you've chosen as options are the two rulers of the cookware world. Hard anodized and porcelain enamel are both considered secure in terms of food safety. However, make sure you buy the best quality utensils. There's an abundance of cookware that will not live up to expectations, simply because they imitate a quality surface. In any case, do not use cooking spray with those surfaces – they don't need it and it will damage them.
One of the main disadvantages of hard-anodized aluminium is that it's not a good choice for a well-decorated kitchen. Because of the oxidation that happens in the production process, the only possible colour is gray. Porcelain cookware, on the other hand, is just an enamel layer over a metal base. That means a full colour palette is possible and can be a nice addition to the design diversity of your kitchen.
Both hard-anodized and porcelain enamel cookware items are non-stick. You will need to apply a little effort to wash the food bits from an enamelled pan. In a high-anodized one, the food will stick at the beginning, but near the end of the cooking process, it will easily unstuck.
Hard-anodized pots are sturdy, have a long life and are able to withstand very high temperatures. If you want your porcelain enamel pan to have similar qualities, choose one that's made of iron.
Over time, the enamel will darken, but it will not affect the quality of the pan.
Personally, I use hard-anodized cookware. Simply because it resists very high temperatures and you can hardly go wrong with buying one – most of the hard-anodized pans out on the market are true to their quality.