Anodized cookware uses a process to oxidize aluminum creating a non-stick surface. Theorectically this surface should be non-reactive, however, as soon as there is a scratch, the risk of aluminum leaching into your food increases. I recommend avoiding it. I also recommend avoiding copper and those with non-stick coatings. Here is a nice summary on anodized cookware from Dr. Weil. I recommend porcelain-coated cast iron or stainless steel.
