I recently purchased an un-coated aluminum frying pan from our local GFS (Gordon Food Service, a restaurant supply chain). Previously I had a couple of their non-stick coated aluminum pans, and I've been very pleased with them in terms of their durability, performance and price, without paying a premium for some superficial brand name, celebrity chef endorsement, or other superficial decorations.
I had heard of "seasoning" pans that don't have a non-stick coating on them - but didn't realize until now that most of these instructions were for iron, carbon, and stainless steel pans. I can't seem to find a whole lot regarding aluminum frying pans specifically.
Are there any of you on here who cook with Aluminum pans? And if so, is there anything specific I should be doing to maintain them? Anything you like/dislike about them overall?
Initially I like that I don't have to be worrying about scraping and chipping off any non-stick coating. I don't mind the pans discoloring at all - that's normal wear and tear in any active kitchen. I was hoping for something that would build up it's own non-stick coating after extended use, and last me for a while. I'm just not sure if Aluminum pans are can do that or not.