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Old 09-22-2012   #1
Scottsdale, Arizona
Paddling Since: 2006
Join Date: Apr 2010
Posts: 48
Aluminum DO, anodized or not?

I would like to get an aluminum DO for trips where weight is an issue and I cant bring my cast iron. What are the pros and cons of anodized vs not anodized?

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Old 09-22-2012   #2
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at my house, Montana
Paddling Since: 2020
Join Date: Apr 2007
Posts: 4,347
The pro of anodized is that you can actually use it. It is like a well conditioned cast iron. Non-ano is like a ruined rusty cast iron pan.

I am a river, babe - I've got plenty of time, I don't know where I'm going, I'm just following the lines..... - "We are water" by Shaye
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Old 09-22-2012   #3
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Baytopia, Colorado
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A++ for the Anodized Aluminum. I have the GSI.
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Old 09-22-2012   #4
Rainy Northwest, Washington
Paddling Since: 1980
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Anodized is the only way to go. Stuff sticks to the non-anodized.
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Old 09-22-2012   #5
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Sandy, Utah
Paddling Since: 1997
Join Date: Jun 2009
Posts: 3,121
I have used regular aluminum DOs, and I own two anodized DOS. Anodized wins by a mile. Cooks better and much easier to clean up.
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Old 09-22-2012   #6
Austin, Texas
Paddling Since: 1990
Join Date: Oct 2010
Posts: 136
Con, $$. If you wipe Cast iron down with veg. oil when you are done, an iron DO will last for ever. Some say a Cast DO tastes better? They do spread the heat out better and stay hot longer after you remove the coals for left overs. Alu. cools much faster than iron. I do like the Alu DO's weight but it all goes in my raft not in a pack.
They are both good, just my ten cents.
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Old 09-22-2012   #7
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vancouver, Washington
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Al all they way. It cleans so much better. Light enough to actually bring on a trip
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Old 09-22-2012   #8
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North Denver, Colorado
Paddling Since: 2007
Join Date: Mar 2009
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Go anodized for sure. Some say you get hot spots with and cold spot with aluminum but just rotate the DO and lid and its fine WAY lighter and you never need to re season them like a cast DO.
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Old 09-23-2012   #9
Missoula, Montana
Paddling Since: 1982
Join Date: May 2012
Posts: 10

"Exposures to aluminum through food can occur when aluminum leaches or otherwise dissolves from the cookware into the food. Leaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar). For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans, which translates into about one-tenth of the typical daily intake. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware. Clemson University Extensionís Home and Garden Information Center tested different cookware types, and found anodized aluminum cookware to be safe. Regardless, it would probably be wise to store tomato sauce and other acidic foods in something other than an aluminum pot."
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Old 09-23-2012   #10
Dipshit with the most.
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Bellevue, Idaho
Paddling Since: 1991
Join Date: May 2005
Posts: 2,497
Originally Posted by lhowemt View Post
Non-ano is like a ruined rusty cast iron pan.
Well that's a bit extreme. My regular aluminum cooks and cleans up well for me. Cook from the top for easier cleanup.

That said I have both and would never buy a regular one again.

Team Anodized Takes the Field.

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