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Question: Seasoning Hard-Anodized Pan Is it necessary to season this pan? Is it even possible.  Thanks.
Document: They are to be handwashed only! Use some elbow grease, if necessary. They clean up just fine that way. Also, remember to season them once in awhile. Other than that, they will last you a lifetime!! I have cooked with them for over 15 years and only one time have I had a problem with the rivets leaking. Because they have always been handwashed, my sauce pan (not this particular pan) was immediately replace by Calphalon!
the pan started to discolor after just a few weeks of usage. It looks like rust (kind of yellowish/whitish). This happened before I created that dent and I followed the cleaning instruction. I tried seasoning the pan with oil, but the color didn't go away. I take really good care of my trilayer and nonstick pans and people always say that they look like new depite heavy usages. So it is rather disappointing the hard-anodized pans are so hard to keep them look nice.
...though I wish it were made of heavier gauge aluminum. You can use this pan for just about anything. I have issues with some stickiness, even after seasoning.
A scrubbing agent is necessary to keep it clean enough to release cooked foods properly and unfortunately sometimes it takes considerable pressure to clean the bottom of the pan. You can however use Comet to clean all the surfaces of the pan and lid inside and out so even after years of use it will clean up nicely.
This pan is well named because it can do almost anything. You can make an omelet, roast a chicken, steam some asparagus, fry some chobs, even make pot roast thanks to the cover. It's also just a beautiful serving piece.Given the very reasonable price and that it's a great size for making meals for one or two people, this would make a great introduction to the world of professional cookware for the recent graduate or newlywed.
gravy in five minutes.Another tip is to not wash it with too much soap. Anodized aluminum, like cast iron, does season over time and gets more and more non-stick. But unlike cast iron, if you do happen to need to give it a good cleaning, you do not have to make an effort re-season it.
This pan is wonderful! More than I even expected it to be, and WHAT an amazing value. It's big enough to work with and the hard-anodized composition allows food not to stick, without the worry that comes with Teflon products. I love this pan!
I think the name is accurate. I could use this pan every time I cook. It is a good size for pan-frying or for sauces. I am very happy with the ease of cleanup, even though it is not &quot;nonstick&quot;. I have some of both the nonstick and hard anodized Calphalon, and am equally happy with both types.
More importantly, the meat cooks so that it is browned on the outside and tender inside, as opposed to nonstick skillets that make even the better meat cuts really tough on the inside and do not give a nice brown crust at all. The hard-anodized surface of this pan seals in the juices, making even stew beef more tender than you could ever cook it after you browned it in a nonstick pan.
This is the pan I reach for every time I step in front of the stove. It's a convenient size, and the hard-anodized surface is wonderful for everything. It browns well, and I can even do eggs in it (although I hedge my bets with a small shot of PAM). It can slip right in the oven, too.The only think I don't like is that to preserve the finish (and the warranty) you can't clean it in the dishwasher.
Answer: I've had great luck reconditioning anodized magnalite pans with a seasoning technique recommended for cast iron from cooks illustrated ... heat the pan to smokin' and then add a spoonful of peanut oil ... wipe with paper towel, allow to cool, buff with paper towel, repeat a couple times ... I cook eggs in these pans with zero stick, no teflon!