An anodized pan will likely be thicker gauged and better built but, like a nonstick pan, can be easily scratched and impaired by a careless cook or dishwasher. Both pans help prevent food from sticking, though the nonstick pan performs that mission demonstrably better. Unlike the nonstick variety, an anodized pan usually needs to be seasoned occasionally.
The anodization process is based on the principle that an oxide layer forms naturally on aluminum and that this oxide helps prevent food from sticking to the metal. The thicker the layer, the more effective the defense. Manufacturers discovered that they could artificially create a reasonably thick layer by means of electrolysis.
