Anodized Aluminum Seasoning
 

I have an older set of anodized aluminum cookware that need re-seasoned.
I no longer have the mnfc's instructions as to how long and what
temperature to season at. Any suggestions would be appreciated.
--
Regards, Mike Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Sorry, but when I read the subject line
the first thing that came to mind was a
new Penzey's product.

gloria p

On Sat 01 Oct 2005 11:58:48a, Puester wrote in rec.food.cooking:

>
>
> Sorry, but when I read the subject line
> the first thing that came to mind was a
> new Penzey's product.
>
> gloria p
>

LOL! Me, too!

When the heavy commercial weight Caphalon cookware first came on the market
I bought a thick-walled 2-qt saucepan to see if I liked it. I didn't.
However, I do remember that the manufacturer suggested treating it with a
light coating of oil inside and out before using it, heating in a slow oven
for half an hour, then washing by hand. As long as it's hand-washed, the
"seasoning" was said to last quite a long time. Frankly, I don't think
that Caphalon has any real non-stick properties, although it does provide
non-reactive properties when used with acidic foods. Aside from that, I
prefer washing cookware in the dishwasher, so this was not a good choice
for me. I still have it, but rarely use it.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

In article >,
Wayne Boatwright > wrote:

> On Sat 01 Oct 2005 11:58:48a, Puester wrote in rec.food.cooking:
>
> >
> >
> > Sorry, but when I read the subject line
> > the first thing that came to mind was a
> > new Penzey's product.
> >
> > gloria p
> >
>
> LOL! Me, too!
>
> When the heavy commercial weight Caphalon cookware first came on the market
> I bought a thick-walled 2-qt saucepan to see if I liked it. I didn't.
> However, I do remember that the manufacturer suggested treating it with a
> light coating of oil inside and out before using it, heating in a slow oven
> for half an hour, then washing by hand. As long as it's hand-washed, the
> "seasoning" was said to last quite a long time. Frankly, I don't think
> that Caphalon has any real non-stick properties, although it does provide
> non-reactive properties when used with acidic foods. Aside from that, I
> prefer washing cookware in the dishwasher, so this was not a good choice
> for me. I still have it, but rarely use it.

We bought an "industrial" uncoated aluminum saucepan and it came with
the same instructions.

I suspect the purpose of the oil is to fill all the little "pores" in
the aluminum, and then (from the heating) polymerize there.

Hey, presto! Instant non-stick!

Seems to work OK, but it's mostly our "rice" pan.

Isaac