I season mine in either a 450 - 475 degree oven, with all of the downstairs windows open (creates a lot of smoke), or outside over charcoal. This gives me a coating that is nearly impervious to acidic ingredients, and creates an almost stick-free surface. I can place an egg, or even a piece of cheese onto theh hot pan that has a light film of oil on it and the egg food just slides around. The only thing that sticks to it is burnt sugar. And I have yet to find any cooking surface that meltened sugar won't adhere to.
And though it isn't necessary to season aluminum cookwear, it does make it easier to use, but definitely uglier. I seasoned my aluminum - camp cookwear and it is as easy to use as my cast iron, for light cooking jobs. And, it is now non-reactive with acidic foods because of the patina.
Seeeeeeya; Goodweed of the North
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