I bought a set of three Magnalite anodized fry pans(used) and was told they needed to be cleaned out and re-seasoned. What would be the best way to remove the old seasoning?
Seasoning on Magnalite anodized aluminum fry pans needs to be removed and re-done, what is process
aluminum-cookwaremaintenance
Related Solutions
The usual heat transfer issues all apply.
What are those? Well, let me see
The handle will warm up until it's total heat losses equal the total heat coming in.
Heat comes in mostly by conduction from the body of the pot.
Some materials conduct heat better than others. Metals tend to have high thermal conductivity (with aluminum and especially copper begin particularly good at it). Plastics and wood tend to be poor thermal conductors.
Thick pieces of material can conduct heat faster than thin ones, but they also take proportionately more heat to increase the temperature, so this is a wash...unless you connect a solid handle to the body with thin spars (as in your upper photograph).
The handle loses heat to the air by conduction (very little), convection (much more), and radiation (very little until it gets to hot to hold). For all of these having lots of surface area improves the rate at which heat can be dumped into the surrounding environment.
Shape and orientation matters a lot to convective heat losses, but the dependence is too complicated to describe in a few words.
I find that bent sheet metal handles tend to stay cool, while solid handles get hot. If the half-n-half version you describe above has a pretty solid piece of metal that that part will behave very much like a all-metal handle (it may even be worse as the teflon will insulate the underside).
Short of taking detailed photos and constructing a model in a thermal simulation there is no rigorous way to know in advance. Still, if you've been cooking for long you probably have some intuition in this matter. Trust it.
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.
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Best Answer
If you mean that the anodization has chipped and you have bare metal showing through, the best way to remove the remaining anodization is by sandpaper and lots of time/ effort (aluminum oxide, a.k.a. corundum/ ruby/ sapphire, is one of the compounds used in sandpaper, so it's sort of like grinding a diamond with another diamond). You could also likely dissolve it with concentrated acids or alkali, but these may also destroy the pan in the process, and I do not know that I would want to do that to cookware.
The most challenging problem lies in how to put the anodization back on (very controlled re-oxidation of the surface), without a large vat of hazardous chemicals or investing more money than the pan is worth having it commercially re-anodized.