How to Season a Cast Aluminum Pan

Written by jeffrey brian airman
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How to Season a Cast Aluminum Pan
The oily seasoning layer flavours food as it cooks. (frying pan - closeup image by askthegeek from Fotolia.com)

You can season a cast-aluminium pan for a natural, non-stick layer. Cast-aluminium pans have a porous surface when viewed at a microscopic level. This uneven cooking surface can cause foods to burn and stick to the pan. A seasoned cast-aluminium pan is sealed with a layer of grease. Foods are then cooked just above the hot aluminium on the layer of seasoning. Improve the performance of a cast-aluminium pan through proper seasoning.

Skill level:
Easy

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Things you need

  • Nonabrasive scrub brush
  • Liquid dish soap
  • Kitchen towel
  • Peanut, grapeseed or canola
  • Paper towel

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Instructions

  1. 1

    Clean the new or used cast-aluminium pan thoroughly with a nonabrasive scrub brush and liquid dish soap. Dry all the surfaces of the pan with a kitchen towel.

  2. 2

    Pour 2 tbsp of cooking oil into the centre of the cast-aluminium pan. Spread the oil around the interior of the pan with your fingers.

  3. 3

    Heat the cast aluminium pan in the oven at 121 degrees C for two hours. If the pan is not oven-safe, heat it on the stove over medium heat until the oil begins to smoke. Turn off the heat, and allow the pan to cool gradually.

  4. 4

    Wipe the excess oil from the pan with a paper towel. Wash a seasoned cast-aluminium pan with a nonabrasive scrub brush and hot water only to avoid removing the seasoning layer.

Tips and warnings

  • Repeat the oil-and-heat process for a thicker seasoning layer.
  • Avoid stacking seasoned cast-aluminium pans in storage.

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