Not sure what you mean here.
I have some hard anodized aluminum skillets that are wonderfully seasoned, same as my CI and CS skillets.
Whether they “needed” it or not is, I suppose, subject to argument. IMO they perform better for it.
Whether they accept seasoning is not subject to argument - they do in fact do so. Whether you’ve tried or not to do so is not dispositive.
That’s a lot of stuff! I’m wondering how they figured out how much each additional addition made. I can’t imagine they did a control with each addition.
I think you’re right. Here’s the link to the TikTok poster. Pretty obvious which vid it is…:
Mine go in the dishwasher all the time, as they do in every restaurant in which I’ve ever worked.
Just spray them with oven cleaner, let it sit for 24 hours, and scrub with steel wool (Brillo or whatever - fine steel wool).
After you get them clean, use parchment paper or silicone mats to line your pans. Parchment pop-ups work fine for pans sized for domestic ovens.
Run them through the dishwasher from time to time.
When I was younger and more ignorant, I put 2 sheet pans in the dishwasher. After this, black coating came off when I’d wash them so got rid of them and vowed no more dishwasher.
I do not put aluminum sheet pans in the dishwasher because they get a dull grey coating on them. I just soak them in the sink for a while with dish soap then clean them with a scrubbing pad. No problem. And when they get too stained, I just replace them. They are cheap at any restaurant supply store or shopping club.
Baking soda and hydrogen peroxide is fine but mixing baking soda and vinegar just neutralizes both.
I was referring to aluminum sheet pans, not to anodized aluminum. However, the same is true of anodized aluminum. You do not want to coat them with polymerized oil. Calphalon recommends a light coating of oil, but not seasoning like one does with cast iron.
I’m not overly worried about Calphalon’s recommendation, at least not in a rare instance where it conflicts with my own actual experience. Seasoning aluminum skillets works quite well, despite their recommendation - the skillet accepts seasoning well, and performs better than the unseasoned.
What was your experience with attempting to season aluminum? Did it not work? You used the phrase “does not accept” seasoning so it sounded as if you had actual knowledge.
I know enough about chemistry not to try to season an aluminum pan. If it works for you, fine. My AllClad pans work just fine without it.
More probable you don’t know enough about chemistry. “Seasoning” aluminum pans does indeed work to decrease their propensity to stick. Omelets cooked in a seasoned aluminum pan can be an epiphany.
OK, my results with this method are in. I followed the steps closely, the exception being I didn’t have any J&J baby shampoo–I used Dawn. Unless there’s something uniquely necessary about the baby shampoo, I suspect the method’s a fraud. It certainly didn’t work for me the way it appeared to in the TikTok video.
I believe the J&J baby shampoo contains a mild detergent, and Dawn is known for containing grease-cutting detergent (surfactant). So I’d say your swap was an improvement on the original. But overall, that TikTok method seems sketchy to me too.
Currently I’m having a tussle with a sheet pan we accidentally left in the oven after cooking a big dinner. A film of leftover olive oil baked onto the pan when I preheated the oven the next day. Ugh.
My go-to remedy is a film of Dawn dish detergent generously applied to the surface of the pan and left overnight. Especially stubborn crud—like my mistake—calls for more than one treatment plus a vigorous scrub with baking soda. It’s working, as usual, but my sheet pan will never be as pristine as in that TikTok.
This is flagged and hidden because?
I just tested and flag you for fun.
Not sure. The note I got just said it was offensive and abrasive.
I found the prior exchange mildly abrasive (but in a kind of sad/funny way), for someone to indicate that they knew “enough about chemistry” but I was wrong about seasoning my HA pans because I (apparently) did not know “enough about chemistry”, but of course that was no reason to flag it.
I figured a milquetoast answer was the better approach - and some user flagged it anyway.
Sorry, I just tested the flagging option (never tried once until today). I am the person who flagged your post the second time after you typed the “test edit” (not the first time). After I flagged you, I cannot unflag you.
Thanks for the test. It looks like the system permits one to edit their post to de-flag. You get the notice, you must wait 10 minutes, then the edit window re-opens (the edit window for all regular posts is just 1 hour. Given my post above is almost a day old, the system has to re-open the edit function).
Not sure how long the renewed edit window stays open but I’d guess 1 hour. I’m only 31 minutes into the 1st notification period, but the edit period has been closed. My guess is that a 2nd flag shuts down the edit period. Either temporarily or for good (I’ll know in 10 minutes).
No worries, I saw your other comment that you were testing it out. I’m in favor of learning the parameters of the system, too.
