We use a variety of materials for our bakeware, though the majority are based on a core of Aluminum Alloy.

Aluminium alloy is an extremely efficient heat conductor, resulting in even heat distribution during baking and reduced cooking times. It is the preferred chioce of the vast majority of professional chefs.

Aluminium and Anodising:

Anodising effectively seals-in the aluminium, in much the same way as a non-stick coating does and gives bakeware easy-release, easy-clean properties.

We offer our products in two finishes - silver anodised and hard anodised. For the majority of uses, silver anodising is the most appropriate finish and hence forms the backbone of our product range.

Anodised Bakeware: 
During processing the molecules of aluminium in the surface layer change their structure  to form an "anodic oxide film", hence the name "anodised aluminium".  This change is permanent. The surface can never blister or peel -  even under the most adverse conditions. Anodised aluminium will never rust.
Anodising effectively seals-in the aluminium, in much the same way as a non-stick coating does and gives bakeware easy-release, easy-clean properties.

Silver Anodising (Alsil):
The anodised surface is characterised by a silver, smooth, easy-release, easy clean finish and the aluminium core is effectively "sealed in".

Hard anodising:
Hard anodising is related to silver anodising but is a more advanced finish. After prolonged processing, a film is built up which can be 10 times thicker than the film on silver anodised bakeware. It is this thick film which gives hard anodised bakeware its characteristic dark grey colour.
The surface is permanently changed to give a harder-than-steel finish.
Metal utensils, such as whisks and spoons can be used without damaging the bakeware although surgical steel knives may cut into the surface.

Properly cared-for, hard anodised bakeware will last a lifetime.

To learn more about the care & use of our products, follow this link.