Seasoning aluminum

I purchased a used turkey fryer a while back for the burner, but I thought I would use the pot that came with it for this weekend's brew. I think it's an aluminum pot because there is a black layer inside the pot about 8" up. I'm thinking this is where they may have used it to boil water in the past.

I was able to get all the oil residue cleaned up inside the pot. I then used my oven to season the pot. I put it in for 10 mins at 350*, as described in the wiki.

The pot did not turn black as I had expected. As far as I can tell, it didn't change color at all. Did I do something wrong or should I be concerned?

Your pot is likely already oxidized as it has been used....remove all traces of frying oil and make beer. Good luck / have fun.

If you really want it to turn black, mix up a scoop of Oxi-clean in enough water to fill it and let it sit over night. I scrubbed my aluminum pot for hours and can't get rid of that little mistake.

Seriously though, you should be fine. The aluminum oxidation will be a dull grey colour (vaguely the color of my avatar) and not black. Sounds like yours was already aged.

Terje

Edit: for anyone who is horrified that I use a black aluminum pot- I figure if my best efforts with copper wool and a scotchbrite pad can't get it off, nothing short of sandblasting will. Boiling wort certainly hasn't removed anything.

I just boiled water in my pot for 20 minutes.....grey'ed up the whole inside. If yours is already a bit grey on the inside, (slightly more grey than on the outside), then you are set. Hell, it might even be already passivated on the outside too...

I was terrified of scraping off the oxide layer with the slightest touch on my first brew or two....but no, that crap is bulletproof, and damn near as hard as diamonds.