Topic: Treating Bare Aluminium

[DalPuri]

After reading about seasoning an ali pan on another forum, i thought i'd look into it. Found a few links and so decided to try it.
Here's one of them: http://chowhound.chow.com/topics/358271
My pressure cooker was starting to pit a little too much and needed a scrub anyway. I used a sanding sponge pad as i only have 0000 grade wire wool (too fine for this job)
It polished up very nice. Not too much because i know you can take ali to a mirror finish.
Washed it out and placed on the cooker to dry and proceeded to season as you would black iron/carbon steel.
I followed this guys instructions,(see below) but only did it 3 or 4 times.  What a difference!
My curry was gliding about like I was cooking on teflon. 
Washed it out after cooking and the coating was still perfectly smooth and intact.
It might not be necessary to do this with aluminium but i'm sticking with it for now as it works a treat.

Cheers, Frank. 
www.youtube.com/watch?v=xoIO8YOpyN4

[goncalo]

Great post and video Frank! Any pictures before/after?

[DalPuri]

Great post and video Frank! Any pictures before/after?

No before i'm afraid Goncalo, but heres the after



Still some pitting,(like i said before, i didnt go mad on polishing out the blemishes) but with the oil coating on, they dont affect smoothness of the pan. 

[goncalo]

Thanks Frank. I will be trying it out  tonight, ahead of the events to come on the weekend.

[chewytikka]

Totally pointless excercise with Ali pans.  :  buy a Brillo pad DP and buff it up properly.
You don't need a Patina or non stick surface for cooking BIR, the opposite. ;D

cheers Chewy

[loveitspicy]

Chewy i agree mate - pointless - each to there own

best, Rich

[chewytikka]

Own to there each, Rich
But there again DP did have me looking at seeds under a magnifying glass from a jar of Mr.Naga  ;D ;D

Research purposes of course ;D

cheers Chewy

[DalPuri]

Totally pointless excercise with Ali pans.  :  buy a Brillo pad DP and buff it up properly.
You don't need a Patina or non stick surface for cooking BIR, the opposite. ;D

cheers Chewy

Are you suggesting that all the BIR chefs that cook curries in a black iron pan are doing it wrong?

[chewytikka]

Bit of a weak response DP, ;D  Black iron pans are invariably rusty in BIR.
Your post is about wasting your time seasoning an Ali pan, like I said, pointless and not done.

But as it seems your only reference is reading/watching other people cook on your computer, I can understand.

cheers Chewy

[DalPuri]

Bit of a weak response DP, ;D  Black iron pans are invariably rusty in BIR.

Not half as weak as avoiding the question. 

Your post is about wasting your time seasoning an Ali pan, like I said, pointless and not done.

It wasn't a waste of time at all. It took all of 20 mins and it works! I was quite surprised that the coating stuck to ali, but it does.
If there are 100's of BIR's using a seasoned black iron pan, then why not a seasoned ali pan?
(i did say in my original post it wasnt necessary)

But as it seems your only reference is reading/watching other people cook on your computer, I can understand.

I live in Mid Wales in the middle of nowhere. All the curry houses around are shit, hence the reason i joined this forum. Never felt the need to cook my own BIR food living in London, which is a pity that i'm not still there, because i wouldve posted a few kitchen vids by now.