Which is better hard-anodized or stainless?

Answer 1

Stainless Steel

I personally prefer cast iron, or wrought iron (my wok) it retains a stable temperature. Most of your anodized coatings are coated onto either a thin steel substrate, Like enamelware, or onto an inexpensive aluminum substrate. The reason is to reduce cost. However this doesn't evenly spread the heat if you cook on a gas stove, resulting in "burn rings" inside the pot or pan. Stainless steel especially SS with a copper core, spreads the heat almost as well as Iron or copper pans do. This even heat prevents burning foods. Burning food is what usually makes it stick to the pan, well seasoned and properly washed Stainless, and Iron cookware will not stick at the correct cooking temperatures.

Answer 2

stainlessoranodized