Seasoning Hard-Anodized Pan Is it necessary to season this pan? Is it even possible. Thanks.
1455558
Iron and steel pans are best for searing large items; a 12" cast-iron pan is perfect for searing meat, for example. Stir-frys are doable if you keep the food moving constantly, but even then you may get water in the food steaming rather than frying if the heat's not high enough. Aluminum cookware is okay to fry in as long as you don't overload the pan with too much stuff, so if you have it half-full, for example, it might be fine for searing.
1455559
I've had great luck reconditioning anodized magnalite pans with a seasoning technique recommended for cast iron from cooks illustrated ... heat the pan to smokin' and then add a spoonful of peanut oil ... wipe with paper towel, allow to cool, buff with paper towel, repeat a couple times ... I cook eggs in these pans with zero stick, no teflon!
1455560
Matt, Thanks for your informative comments. I'd like to ask an experienced Calphalon commercial anodized user if you are aware of any issues with the pans currently being make in China. Lead pollution is so widespread in that unregulated manufacturing environment...I've become wary, if not paranoid. Any thoughts on this?
1455561
That was excellent to-the-point information that I understand -thanks! Is this a poor choice of pan for foods that benefit from high-heat searing then?
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1455563
I had the same poor experience. Kept trying different things for months. Different heat, different oils, adding oil after the pan heated, etc. etc. After rubbing the skin off my finger for the 4th time trying to clean the stuck-on stuff off (even AFTER soaking all night) I figured it just wasn't worth it.
1789430
I did not season it. The protective coating is thick and durable. I have been using it exclusively to roast whole chickens and it perfect for it.
1831061
It's not necessary. What you want to season is the cooking surface. Here's a good thread with more info: http://chowhound.chow.com/topics/878128
935972
Nope. It doesn't need to be seasoned. This pan is like a thicker and sturdier version of Tefal pan.
622784
NO - You do NOT have to season ENAMELED Cast Iron. You should use a little cooking oils to cook with though.
536504
Not that I am aware of. Almost all new cast iron comes this way now. You still need to oil each batter well with about a 1/4 t. of oil. It's just a head start on the seasoning process for cast iron now. You don't have to spend a month seasoning and curing your pan now before use. You still need to treat it as cast iron though. NO SOAP, and a light oiling before putting away. I love this pan. I use it at least a couple of times a month. Have never had an issue with my Ableskivers sticking in this pan, from the very first use.
2210032
No, you do not have to season it. It will rust. Applying some cooking oil to the grate before/after cooking will do a lot towards keeping the rust off. In time, it will develop a "seasoning" coating on the grill sort of like what develops on a cast iron skillet.
1220427
Yep, the coating works very well. This is a great pan. I have enjoyed it without sticking problems. May I suggest you "season" you other lodge cookware too? They'll work fine. Coat with peanut oil, place in a 500 degree oven for an hour or so over tin foil. A smooth patina will be cooked on. No stick. Wash cast iron with detergent, but the non-citrus type. Repeat as needed and coat in between uses with peanut oil or "Cast Iron Conditioner" paste product, from "Camp Chef" to keep your seasoning good. Enjoy the fine qualities of cast iron!! E. MacDonald
163288
It doesn't require any seasoning. You can cook on it right out of the box. According to the instructions, you generally shouldn't scrub it all that much. If anything sticks, my experience has been that a little hot water will take it right off. A seasoning layer will build up on it, and thats totally normal and doesnt need to be removed.
1061031
Hello, Please look at various videos on YouTube. Seasoning is basically just heating oil in the pan.Good luck. 1409clay@gmail.com
439212
No ...only cast iron. By seasoning the pan you create your own non stick surface.
913140
I think the "hard or impossible" crowd are using soap to wash the pan. Using soap or detergent will strip the seasoning off the pan. Follow the instructions and then refrain from using soap for clean-up (I have a sponge just for the pan). And dry the pan thoroughly.
38752
The hard anodized cookware set sticks (it is NOT non stick). Easier way to clean is to let it soak to soften content. Depending on what I cook, I have to let it soak over night sometimes. I did not buy my pots at Costco and they did not say non-stick.
1224539
I seasoned mine b4 the first use as I had purchased a single pan and it said to season it I never had to season the original one again and still use it 4 years later. However I did use organic olive oil instead of vegetable oil.
790267
Where are you reading that there is any teflon in this set? The name of the pan set is Hard Anodized Aluminum.
508870
Non stick pans do not requite seasoning. Only cast iron pans need seasoning or non coated metals
1194699
The stainless cookware is NOT nonstick. If you want nonstick, look for the Hard Anodized version.