Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: RosieB on March 17, 2012, 10:27:51 am
-
I bought a very old, very heavy cast aluminium gem scone tray / pan and would love to use it.
It is in very good condition but I can't find anywhere how to season it.
I have washed it several times but it keeps having a black powder appear on it. I think it is just oxide, but I don't know what to do to stop it.
I have oiled it, and baked it each time I have cooked something in the oven but still it has this black stuff.
Any suggestions?
-
This is a very long shot . . but I wonder if you contact Nordicware www.nordicware.com and explain what is happening, they might be able to provide an explanation and also some help on a remedy.
they do have a use/care section on their site, but you're probably doing that already.
http://www.nordicware.com/resources/use-care-instructions
Please let's know how you get on. I'd be very curious to know what to do in a situation as you've described.
-
This is a very long shot . . but I wonder if you contact Nordicware www.nordicware.com and explain what is happening, they might be able to provide an explanation and also some help on a remedy.
they do have a use/care section on their site, but you're probably doing that already.
http://www.nordicware.com/resources/use-care-instructions
Please let's know how you get on. I'd be very curious to know what to do in a situation as you've described.
Thanks goldfish.. I had a look at the Nordic site before I posted on here.
Their stuff is beautiful, but compared to this pan is very light and delicate. :-))
My pan has a roughish cast surface, not all polished and beautiful. It is probably about 70 years old or more. No fancy coatings back then. But I know they were used (my mother had and used one). I may just hang it on the wall as a decoration.
-
Like this one Rosie? I inherited this one from my MIL who probably got it from her Mother who was a great cook. My MIL probably never used it as she was not a cook. No black powder on mine though and if yours is as old as mine it would have been well seasoned and used by those before you. Have you tried just scrubbing it with a steel wool, I'm sure you can't damage it at all. I'm sure Andie will be able to give you the correct answer as she has many antique items in her collection.
-
Like this one Rosie? I inherited this one from my MIL who probably got it from her Mother who was a great cook. My MIL probably never used it as she was not a cook. No black powder on mine though and if yours is as old as mine it would have been well seasoned and used by those before you. Have you tried just scrubbing it with a steel wool, I'm sure you can't damage it at all. I'm sure Andie will be able to give you the correct answer as she has many antique items in her collection.
What an amazing pan.I have never seen one like this before.Thanks for the photo JD as I was not quite sure what cooking gem Rosie had bought.Lucky ladies to have these treasures. ;D
-
Are you sure it is aluminium? They should not need seasoning but if it is cast iron, they will.
Are you washing with detergent?
-
It would be cast iron I'm sure, mine is really heavy. I just checked out ebay and some of theirs are described as cast aluminium.
-
Like this one Rosie? I inherited this one from my MIL who probably got it from her Mother who was a great cook. My MIL probably never used it as she was not a cook. No black powder on mine though and if yours is as old as mine it would have been well seasoned and used by those before you. Have you tried just scrubbing it with a steel wool, I'm sure you can't damage it at all. I'm sure Andie will be able to give you the correct answer as she has many antique items in her collection.
Very similar JD tho mine doesn't have the spaces between the cups.
(http://i549.photobucket.com/albums/ii396/CheydieJ/MissyMoo011b.jpg)
I paid $2.00 for it. :o
-
Maybe different vintages Rosie but yours looks like cast iron to me. If no-one can give you ideas of cleaning the marks off yours, I'd place a circle of baking paper in the bottom before filling them up.
CC my ex MIL had these gem trays too and she made the best jelly cakes. You get a perfectly round cake with these trays.
-
The two I have look like yours Judy. I always assumed mine were iron but I might fish them out tomorrow and have another look.
I have just never heard of seasoning aluminium and can't quite see how that would work.
-
Maybe different vintages Rosie but yours looks like cast iron to me. If no-one can give you ideas of cleaning the marks off yours, I'd place a circle of baking paper in the bottom before filling them up.
CC my ex MIL had these gem trays too and she made the best jelly cakes. You get a perfectly round cake with these trays.
That's what my mother used them for :D
Gorgeos little round jelly cakes.
When I saw the pan I had to buy it cos it made me think of her. And I wanted to see if I could make jelly cakes as well as she did.
I had a tin pan with rounded cups but it wasn't deep enough to get the ball shape,
-
To remove the discoloration from cast aluminum.
Fill a large pot with enough water to immerse the pan, bring it to a boil.
Add three tablespoons of Cream of Tartar, stir to dissolve.
Place the aluminum pan in the water, boil for 5-10 minutes, you should see it brighten during this process. It may take a few more minutes if the discoloration is deep.
Rinse and dry well, rub with a generous amount of mineral oil, inside and out, and put it in the oven at a low temp for an hour or so.
Cool, wipe outside surfaces with a lint-free cloth. Apply more mineral oil to the interior, put back into the oven for an hour at medium heat.
This is the way my grandmother would get rid of the blackish stain inside aluminum sauce pans and pots after cooking things like tomatoes, or collard greens in them when I was little. The top inside walls of the pan would be silvery but below that the sides and bottom would look like charcoal but a few minutes of boiling water with Cream of Tartar would bring them back to their original bright color.
-
AndieSenji what would we do without you and your knowledge? Wonderful. Hope it works for you Rosie.
Gretch
-
AndieSenji what would we do without you and your knowledge? Wonderful. Hope it works for you Rosie.
Gretch
Well said Gert,Andie is truly amazing :)
-
So mineral oil is either liquid paraffin or baby oil according to some googling. Would you agree with this Andie? Knew we could count on you. :-* :-*
-
Yay our generous Andie to the rescue again :) :-* :-* :-* Always at the ready to share your knowledge and get us out of a quandary!
-
I have a old pan like yours JD. Its cast iron.
Robyn
-
I have one of those pans too :)
Mine is more like Rosie's than JD's (without the gaps)
It belonged to my Auntie. I have lovely memories of cooking with her when I was a little kid.
I think I'll have to try and find the pan this week and bake some cakes!
(Finding it might be the hard part, as I have a few boxes of old cake pans, plates etc stored away)
I hope Andie's tip works Rosie :)
-
This takes me back to my childhood when we had gem scones for after school snacks. I have two sets like JD's that belonged to my grandmother and one set like RosieB that belonged to my mother. None of mine have any black on them even after all these years.
-
To remove the discoloration from cast aluminum.
Fill a large pot with enough water to immerse the pan, bring it to a boil.
Add three tablespoons of Cream of Tartar, stir to dissolve.
Place the aluminum pan in the water, boil for 5-10 minutes, you should see it brighten during this process. It may take a few more minutes if the discoloration is deep.
Rinse and dry well, rub with a generous amount of mineral oil, inside and out, and put it in the oven at a low temp for an hour or so.
Cool, wipe outside surfaces with a lint-free cloth. Apply more mineral oil to the interior, put back into the oven for an hour at medium heat.
This is the way my grandmother would get rid of the blackish stain inside aluminum sauce pans and pots after cooking things like tomatoes, or collard greens in them when I was little. The top inside walls of the pan would be silvery but below that the sides and bottom would look like charcoal but a few minutes of boiling water with Cream of Tartar would bring them back to their original bright color.
Wow. Thankyou for this wonderful information..
I am not sure about mineral oil tho. Is that a petrolium product?
I had been washing and using rice bran oil and putting in the oven, but it continued to have the black appear.
Although it has been less each time thankfully. I can now pick it up without my fingers turning black. :P
This mineral oil may be the magic ingredient?
I didn't want to use it and have black cakes. Not a great look.
-
Also, Never, never, never put shiny aluminum or cast aluminum in the dishwasher.
The anodized aluminum, such as Calphalon is okay but I generally wash them by hand anyway.
Mineral oil, food grade, is a product of petroleum, in your country you should be able to find it or food grade paraffin oil at a chemist's shop, often sold for laxative properties.
The difference is that these oils do not become rancid as vegetable and nut oils do.
-
Andie love your info and tid bits on such an array of topics 😃