Seasoning Titanium Cookware. Anyone who's done it?

This is great!  I’ve never realized you could season titanium and aluminum.  Is there a good basic uncoated aluminum pan that could be seasoned and used for frying trout and cooking pancakes?

Basically this is just a coating of burned on oil. This pretty much carbonizes it. A cast iron skillet also absorbes the carbon coating into the metal making it extreamly hard and “sticky” to the coating, neither of which Al or Ti do to any significant degree. Sure it works. But do NOT scrub too hard while cleaning it. The coating can come off easily with soap and hot water.

The video shows the OP seasoned it 10 times. I did 6 times for my cast iron to make it nice and durable. I don’t know if that many times would be necessary…

Once the pottom is smooth and polished, the oil will carbonize and stick to cast iron. I don’t think even 6 times is really necessary. Making cacciotorre removes a lot of the coating from cast iron so I have to do this whenever I make it. Tomatoes/acid can ruin the coating, but I am betting the Al&Ti will simply oxidize first, making a really hard surface. Trouble is, it doesn’y stick too well to a burned on finish. Just bake your cast iron to about 450-500F for about 5 minutes. (Leave your vent on, it gets a little smokey.)

Is that what that’s called, seasoning? I have a lot of household baking dishes that look just like that, and I thought they were just dirty. ;-)

Haha…burned on “brown to black” oils and grease is the coating on cast iron, too. I tried a couple times with aluminum but it just comes off with a good scrubbing. I cannot say for sure, but I *think* that the oxides that form on Al/Ti when they are exposed to air prevents the coating from sticking to the metalic Al/Ti, rather it sticks to the oxide coating which is not metal. Note that stainless has iron as it’s primary component, but these do NOT form the high carbon steel surface that make cast iron pans so good for cooking.

Old pans, iron based ones not stainless or aluminum, often build up the same type of carbon/iron on the surface after several uses. You will note a discoloration where the have picked up carbon dissolving into the iron. Carbon/iron is one of the harder forms of steel and prized for keeping a keen edge on knives, samurai swords and older razors. And, of course, the surface of pots and pans. But, it is quite brittle and needs reinforcement. Needless to say, these are too heavy to be carried around on a camping trip. But, my pizza’s slip right off the pan at home.