Can aluminium pans be seasoned like cast iron ones and does it work? I'm sick of bacon sticking to the pan when cooking and non stick isn't an option for me - I always end up scratching it.
Cheers
Mike
Cheers
Mike
"seasoning" aluminium pans
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I've tried this and it did work. I used ordinary kitchen oil, rubbed over the pot with a cloth or paper towel and then set it on top of my trangia in the garden and let it burn away. It might take a few goes but it works.
Sure it works. Better in the oven though. There is a tutorial on here somewhere
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British Red did a tutorial on how to season cast iron pots.
http://www.bushcraftuk.com/forum/showthread.php?t=44173
The principle ought to be the same for ali ones.
http://www.bushcraftuk.com/forum/showthread.php?t=12340&highlight=seasoning+aluminium
The above link seems to give the answer that you want or atleast some info about it.
The above link seems to give the answer that you want or atleast some info about it.
Just take a £2 non stick flan pan from Wilkinsons (get the right size and they fit a Trangia too), for what they cost you can afford to scratch them. I've never 'seasoned' (if thats in fact possible) aluminium pans as I don't burn my food
Just take a £2 non stick flan pan from Wilkinsons (get the right size and they fit a Trangia too), for what they cost you can afford to scratch them. I've never 'seasoned' (if thats in fact possible) aluminium pans as I don't burn my food
I don't burn mine, but I do like my bacon crispy and the fat sticks to the Alu - it doesn't burn it just sticks, I want it to go brown and crispy on the bacon, not on the pan. I have a set I like that's the right size so if I can season it to make it non stick then that's the least waste solution.
Indeed. i use a lightweight aluminum pot as dutch over and it definitely needed and took seasoning!
See attached image
The short answer is NO! You can try and it WILL help. But true "seasoning" requires the fat (oil/seasoning) be burned in. Aluminum just won't take the required temps.
Yes. Cast iron will absorb the heat EVENLY. Whereas the aluminum won't. But TBH 250c (428f) is the minimum I'd go with CI. I'd rather do my CI outdoors.
What is quite common for aluminum though is to try to build up a layer of black carbon on the OUTSIDE of the pans. That same layer many try so hard to scrub off. it will help core that uneveness of aluminum's heat distribution.
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Sounds good to me. And undoubtedly cast iron takes seasoning well and performs better than the experiences that i have had with teflon.
That said, seasoning ally pots does definitely improve them. Though they will never be as good as cast iron!
That said, seasoning ally pots does definitely improve them. Though they will never be as good as cast iron!
Why does it not heat as evenly? the heat capacity and thermal conductivity of aluminium are far higher than for iron. Aluminium should make a far better material for heavy pans and DO's except the low melting point and its food sticking.
I think it is more likely that iron oxides does not bond to the iron where alu does. Then I think it is the strength of iron carbon bonds that allow seasoning to start and then build up on its self in many graphite layers which are low stick.
Not sure about that one santaman, as a pot material aluminium is better than iron I thought.
You hit it on the nail. It's that high conductivity that's the problem. it creates 'hot spots.'
No. Generally in order of preference (for even cooking reliability) it's:
1. cast iron
2. copper
3. steel
4. aluminum
At least for metals. I'm not sure just where clay and glass fit in there. And TBH I don't really know about titaniun either.
But aluminum is more popular because it's lighter and cheaper.
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that combined with thermal mass, ally also looses heat a lot quicker.
Conductivity just means it gets hotter and cooler quick.
AA very thick ally pot works well though, and is considerably lighter
Conductivity just means it gets hotter and cooler quick.
AA very thick ally pot works well though, and is considerably lighter
Very similar to steel but usually thinner due to strength and price so burns quick.
Maybe a titanium dutchie would be good?
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