I agree with GB. I found out through trial and error, that you can actually season an aluminum pan by rubbing cooking oil onto it and heating over a hot flame. When the oil begins to turn brown and harden (better have the windows open to clear the smoke, then rub another layer of oil over it. About four layers later and the pan resists sticking beautifully.
Found this out on a camping trip where I was using an aluminum camp set and a coleman white-gas stove. I had tried cooking several things in the frying pan and it was driving me nuts how everything stuck. So in desperation, I seasoned it. It worked great after that, and the seasoning stayed on as I treated it like I do my cast iron. It also resists discoloring from acidic foods as the patina protects the reactive aluminum. One other thing, the patina also helps prevent scratches. It's all good.
Seeeeeeya; Goodweed of the North