The 250-ton pressure gets rid of any air pockets or other inclusions, thus ensuring perfect heat distribution without hot spots. Only pressure-cast aluminum will guarantee this flawless performance. I have read somewhere that aluminum has been linked to Alzheimer's Disease. The ceramic-titanium surface completely encases the pan base. Aluminum will never come in contact with food.
Anodized aluminum is somewhat harder than untreated aluminum.
It is, however not scratch resistant and the anodization may fade away over time, exposing the plain aluminum underneath. All other non-sticks work with one or more layers of traditional plastic coatings which, over time, will start to peel, scrape and blister away. The scratches you see are really scuff marks. They do not penetrate the ceramic-titanium surface, and will not interfere with the performance of the pan. This is probably due to residue from hard water.