Seasoning hard anodized aluminum - How to??

[Fergie]

Hey all, I searched bit to see if there was anything covered previously, and although there are lots of opinions on which companies make good cookware, there isnt too much info on how to properly season non-cast iron items.

I bought a new Primus EtaPower EF stove off of SAC last week, and the pots are made from hard anodized aluminum with a "three layer Titanium nonstick" cooking surface.

Do I need to "season" this cookware, and are there any special care instructions that I need to follow? I've never had such fancy gear, and want to make sure it lasts.

Thanks

Gavin

 

[ntsqd]

Disclaimer: I am by no means a chef. I've never even played one on tv.

My understanding of the reason behind seasoning is to create that no-stick surface and to seal the iron from invading your food. Should that actually be the sole pair of reasons for seasoning iron cookware, I don't think that there is any need to season a non-iron pot so long as it does have some sort of coating.

Now the coating does need some special care to avoid scratching it. Metal utensils are a no-no. Use wood or plastic. Same with scouring pads, no. The more scratch-free that you can keep the coating, the fewer tiny nooks and crannies available for food to stick to, the easier it will be to clean.

 

[tdesanto]

Hey all, I searched bit to see if there was anything covered previously, and although there are lots of opinions on which companies make good cookware, there isnt too much info on how to properly season non-cast iron items.

I bought a new Primus EtaPower EF stove off of SAC last week, and the pots are made from hard anodized aluminum with a "three layer Titanium nonstick" cooking surface.

Do I need to "season" this cookware, and are there any special care instructions that I need to follow? I've never had such fancy gear, and want to make sure it lasts.

Thanks

Gavin

I've never heard of anything other than cast iron needing to be "seasoned". I use hard anodized aluminium pots all the time and they don't need seasoning. Some non-stick surfaces recommend wiping the non-stick side with a very light layer of cooking oil after each use (after they've been fully cleaned). Some don't recommend it at all. But, this isn't seasoning. Did the corrections mention anything like this?

 

[Fergie]

I've never heard of anything other than cast iron needing to be "seasoned". I use hard anodized aluminium pots all the time and they don't need seasoning. Some non-stick surfaces recommend wiping the non-stick side with a very light layer of cooking oil after each use (after they've been fully cleaned). Some don't recommend it at all. But, this isn't seasoning. Did the corrections mention anything like this?

Understood.

I had recalled a post where someone stated they had tried to "burn in" or "season" their hard anodized set and ended up ruining the finish. Then again that may have been a Ti set.

Thanks for the info gents.

 

[go4aryd]

Anything coated with non-stick (such as Teflon) will be ruined if you try to season it like a dutch oven. The coating cannot stand the dry, high temperatures over time. Couldn't tell you about a non-stick Titanium surface - I like Ti, but have not as yet found it to be a non-stick coating.

The base metal (Ti vs hard anodized Al, Stl Stl) isn't as important, as coating and its bonding is what will fail. So no seasoning required.

Also, with all pots, be careful of dry heat and/or point sources (you know, those things you put in the pot that retard heat dispersion from the bottom of the pot). That can include food cans warming up in boiling water. All can discolor, and with non-stick can ruin the pots. Myself, I only boil water or warm food directly in the pot - unless I'm boiling baggies of eggs or something.

 

[FLYFISHEXPERT]

go4aryd is correct. The hard anodized aluminum does not need to be 'seasoned'. It is aluminum oxide that is bonded to the base metal to create a scratch resistant, non-stick surface.

It however does not suffer from many of the problems associated with Teflon coatings. Dry heat does not affect anodized parts like it does Teflon. You really have to be careful with Teflon as it will separate from the base metal and flake into your food.