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:
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Things you need
- Nonabrasive scrub brush
- Liquid dish soap
- Kitchen towel
- Peanut, grapeseed or canola
- Paper towel
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.
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.
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.
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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