Roll-Bones; It seems that there are two distinct camps on seasoning cast aluminum pans. In addition, I learned something about hard anodized cookware. I read the Calphalon care directions. I didn't understand that the entire pan is hard anodized. I had thought that only the outside of the pan was anodized. The anodizing creates a barrier against food coming into contact with the base aluminum. This makes it self-releasing as the food comes up to the proper cooked temperature, and prevents the metal from leaching into the food.
What I was talking about is bare, untreated aluminum pans. Hence our different thoughts about proper care. The pans I had looked at were bare aluminum, professional restaurant pans. The pan instructions recommended seasoning the pans, as I had stated in earlier posts.
I am now in agreement with you about how to care for Calphalon, hard anodized cookware.
For bare aluminum cookware, season, and if camping and cooking over an open fire, soap the outside of the pan.
I guess we were both correct, and not looking hard enough at what the other was saying.
Oh, an I may have been around here since about the time the wheel was invented, but I still have so much to learn. Thanks for challenging me. I know more today than I did yesterday.
Just one more thing, I do have an engineering degree, and sometimes go into much detail to prove my points. Just letting you know so that you know to prepare if we are to have such discussions. I can be taught, but you may have to go deeper than a simple sentence or two.
If I go too far off the deep end, someone, usually the mods, will reign me back in. Yeh, it's happened.
I never mean to insult, and only seek to get to factual information. It's just who I am.
Seeeeeeeya; Chief Longwind of the North