Seasoning raw or anodised aluminium pots?

Very interesting; I'm going to give your technique a try. Thank you! I'll report on how it works.

 

This a very interesting and useful thread! For years I used to use lethicin gelcaps from the drug store to season my aluminum backpacking pot. They are easy to carry and when punctured with a knife make a convenient dose. As I remember, lethicin was one of the original ingredients in the non-stick PAM spray. (Now it comes with various designer oils.) But I stopped using the gelcaps a number of years ago and don't seem to miss using them. Maybe I saturated the aluminum with lethicin ha ha. Or maybe I just thought it worked and it was all in my imagination. For me, the main thing is that once the pot is working, don't use soap when cleaning it -- unless there is no other choice.

Larry

 

I've one old Czech Meva canteen never used, around year 1953.
Just into the boiling water (no salted) the canteen was losing the usual Aluminum color tone immediately, then was turned as a kind of Bronze color.
I don't know the reason why, maybe a kind of Oxidation.
But the canteen is still not used yet...
If there is any way to make seasoning for Alu, it's very helpful in further.
Prefer the Stainless steel & Iron steel as the pan, but both are too heavy...

 

Could be the minerals in that water?

 

I really don't know about anything of chemical, so I asked to a editor of Aluminum Newspaper (very strange name) he replied the color has been changed due to the oxidation. He explained in detail but I still don't understand I am a normal man...
The minerals from water might also a part of reason, yet I don't have any knowledge about it so don't have proof
Anyway I don't know how to season Alu pans, if any I wish to know and try to do.

 

My water does not color pots when boiled. It has to be what is in the water, not the water.