How to Season Anodized Cookware

Seasoning cookware seals the surface of the metal, which would otherwise corrode, particularly with high-acid food. Your aluminum cookware is not pure aluminum, but aluminum oxide. The aluminum surface is oxidized in an electro-chemical bath, creating a surface harder than stainless steel. This hard surface is anodized aluminum, which prevents rust, prevents food from sticking and creates a barrier against metal leaching into the food. Although the aluminum is already sealed, properly seasoning your anodized cookware ensures better cooking results.

Step 1

Wash your new cookware with mild dish soap in hot water to remove debris and packing oils. Rinse thoroughly, and dry with a paper towel or cloth.

Step 2

Put cookware over high heat. Pour some cooking oil into the cookware, and spread it around with a new clean sponge, covering the interior surface up to the rim.

Step 3

Remove cookware from heat when the oil begins to smoke, and let it cool completely.

Step 4

Wipe off any excess oil with a kitchen cloth or paper towel.

Step 5

Hand wash with warm water after each use. Re-season the cookware after washing if you must use soap to remove stubborn food.