I just got my new aluminum stock pot and first put it in the oven for 30 min at 400. Then decided to boil water in it. The water is black and there is a black layer on the pot.... what the hell? Is this a good thing?
Well, when I dumped the water out, the water had some floaties in it but it was clear. It just appeared black because of the black layer that formed on the pot. I did notice an oily film on the surface of the water. Do you think the pot is ruined? Should I return it for my money back?
I don't know where anyone heard that you had to "do anything" to a new pot. I've been cooking all my life, and all I've ever done with any new pot/pan is give it a thorough cleaning with soap and water, then use; aluminum, stainless or otherwise.
Unless it was cast iron then it has to be seasoned, but that's a different story....
Just give it a good thorough washing and rinsing....You'll be fine.
This thread has a bunch of debate on the topic and many have suggested "seasoning" the aluminum pot. Thats where I got it from anyways.
https://www.homebrewtalk.com/showthread.php?t=49449&page=4
I'm one of those people and I definitely cook a lot. I always condition my new aluminum cookware to build up that oxide layer. I've purchased pans that recommend it as well so if a manufacturer recommends I'd say there's reason enough to do it.I betcha most of the people weighing in on the debate never actually COOKED anything before...
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