How to ADD a black patina to a bare aluminum frying cauldre
I was born in 1936 and my mother bought a small aluminum ( 6.5 inches in diameter ) cauldre, thus it is my own age, 75 years old. It had a beautifull black patina on the outside and to make a long story short, somebody in my family found it and removed all this patina and painted some ridicolous flowers on it. To do this the patina was removed ( maybe with sandpaper ). Now this item is again in my posesion and I removed the ridicolous flowers and now the small cauldre is shining aluminum color. I would like to ADD a black patina on it, on the OUTSIDE. All the information there is on the Internet is about seasoning the metal on the inside. Does somebody know how to do this ?
Best Answer
this is just my guess, but i would think that seasoning on the outside would be the same... like illustrated here at the Black Iron blog: http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html
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How do you blacken aluminum pans?
Are your aluminum pans discolored? Discoloration that appears on aluminum utensils can be removed by boiling a solution of two to three tablespoons of cream of tartar, lemon juice or vinegar to each quart of water in the utensil for 5 to 10 minutes. Next, lightly scour with a soap-filled scouring pad.Can an aluminum griddle be seasoned?
Seasoning Aluminum Cookware Like with cast iron, aluminum cookware should be seasoned before being put to use. Proper seasoning will help the aluminum keep its color longer. Prior to first use, wash the new equipment with warm water, a delicate scrubber, and mild soap.How do you fix blackened aluminum?
Soak It. If the pan is deep enough, fill it with water, plus a few tablespoons of lemon juice or cream of tartar, says Varney. Boil 10 minutes and drain. This should lift the dark coating, which you can then sponge off with soap and water.Slate Black Hot On Aluminum
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Answer 2
Most aluminum cookware today that is dark colored has been hard coat anodized. This provides a somewhat non-stick and protective surface. While the pot you refer to was quite old, it's still possible that it had an anodize coating on the outside. If true, then it will be difficult (expensive) to put back.
Old aluminum cookware I have from that same time period is just the basic silverish color further indicating to me that this is not some seasoning process that happened naturally.
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