I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years.
There's nothing physically wrong with them except for those few microns of Teflon that are flaking off.
I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven).
I'd need to remove the handle when seasoning it, but that shouldn't be a problem as they're attached with screws, not rivets.
I've found some opinions in a quick Google search (1, 2) but nothing very convincing or thorough.
So – can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?
Best Answer
I tried seasoning an aluminium kawali and was pretty successful doing this. I cleaned it very well and then layered it with a bit of oil (use peanut or canola) and then baked it outside on the bbq (or oven) for 30mins each time and then reapplying oil when it’s cooled down to touch. Important and ensure your kawali is upside down when baking and remove any handles. I repeated these steps 5 times ( see pics attached for result). Before using the wok properly, I sacrificed onions and ginger and burnt it for seasoning and then did the same thing with chicken pieces. To clean I used warm water, wipe it paper towel and dry it on stove top to fully dry the kawali. I then, apply some oil on it before storing on paper bag until next use.