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.
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