ANODIZED AND SEASONED COOKING SURFACE AND PRODUCT OF MANUFACTURE FOR SUCH COOKING SURFACES

Abstract: the invention is includes a cooking surface having an aluminum or aluminum alloy substrate that is hard anodized which is not sealed during an anodizing process and is then coated with seasoning oil such that the seasoning oil first penetrates the open anodized pores and is adhered therein. the base polymerization oil is held within the microscopic pores in the substrate and cured in situ. the process bonds the oil to the surface creating a non-stick cooking surface. in instances where worn spots develop between the pores on the surface, the surface can be refreshed with a simple recoating linking the pores that retain the original layer, maintaining the non-stick surface. the method provides for the process of curing the oil and polymerizing the oil within the pores before any sealing occurs on the aluminum/aluminum oxide substrate.

Inventor(s): Dave Maslar

CPC Classification: A47J36/025 (Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay)

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