+
Cookware

Seasoning disaster with aluminum

SkipII | Jan 8, 200707:52 PM     28

I think I've read every post on the web to make sure I was up-to-date on the convetional wisdom on seasoning an aluminum pan.

I had a perfectly good and decently seasoned professional aluminum saute pan that a friendly house guest vigorously washed in soap (thanks!). So, I reseasoned by wiping the cleaned, heated pan with grapeseed oil (high smoke point) and putting upside down in a 350-degree oven for an hour, then letting it cool.

To start using it, I warmed it up and put in a bit of oil like I always do for cooking an ege and it glued itself to the pan.

What did I do wrong. This pan worked better than Teflon before I decided to "fix" it.

Thank you in advance -- but I am well-aware of just about every technique out there. I can't try them all. I am just wondering if it would help if I did this routine several times, or perhaps I needed to let it sit over night, or cool overnight?

Thanks for any help.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Shop

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

How to Fight for Food Justice in America
Explainers

How to Fight for Food Justice in America

by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs
Shop

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs

by Simone Paget | There’s nothing quite like the feeling of cracking open a new cookbook and being immediately inspired...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.