I've been scouring the internet looking for information about seasoning Magnalite. Most all of the info sound like meadow muffins.
Any of you out there have some info that might help?
Any of you out there have some info that might help?
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Here's a link to a page with an embedded YouTube video on the subject. Can't say whether the info they provide is valid ... especially since Magnalite is aluminum ... but you might want to have a look just in case.-
I've seen this video. The presenter spends 6 minutes rubbing the inside of the pot with some tissue paper and veggie oil.
Not any resemblance to seasoning like I'm use to with cast iron or carbon steel. -
Since it looks like it's made of cast aluminum, this might be a more credible source of into: http://www.cookingforengineers.com/a...-With-Aluminum -
MBMorgan - I read though the cookingforengineers thread and they we're all gibbering about applying oil and the putting in a 250°F oven for an hour.. All that's going to do is make the oil sticky. Not enough heat to polymerize the oil.
The last thing I want to do is crank up the heat and have an empty pot crack.
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My mother has a bunch of Club Aluminum cookware, some as old as I am, some as old as she is. I doubt either her or my grandmother ever did anything to season them, but nothing sticks to them today!Comment
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This guide seems to make it sound like seasoning any other cookware:
That said, I have some big aluminum pots that I used to use for brewing beer - basically a large turkey fryer pot - and the only thing I learned with that type of pot is that you don't want to steel wool the pot and scrub it clean, as then you take off the protective layer of oxidation on the aluminum, a process known as "passivating" the pot. The passive oxide layer is built by boiling water in the pot for 30 minutes or putting it in a 350F oven for a bit.
These days I only use stainless for brewing, and the big aluminum pot is retired... last used for a low country boil in fact...Comment
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