Friend has blackened a bare aluminium pan by using oxiclean on it. Now
my chemistry days are long past me. IIRC aluminium can be changed in
colour by various things, but for the life of me, I can't remember what
turns it back to that dull grey that looks like ally.
Can anyone help please.
Don't expect any sympathy from me. My all-singing, all-dancing
Logitech keyboard still hasn't recovered from a serious dousing with
(Tesco's own brand. Nothing but the best.)
Careful using steel wool on a softer metal such as Al?
Same warning about using raw steel wool to scrub stainless steel.
Small bits of steel get embedded in the surface and then rust!
Maybe try a stainless steel scrubber (ss. steel wool).
"Cook some rhubarb or other acidic fruit in it, but don't eat it."
Did that years ago with motorcycle engine cases and they came up lovely and
shiney even the insides that had discoloured with years of being covered in
That's aluminium acetate or carbonate I think.
Normally al is actually protected by an ultra thin tough oxide layer
that forms within minutes of it being cut.
That however is prone to acid and salt attack, and that's when you get
On Mon, 04 Jan 2010 11:05:50 +0000, The Natural Philosopher
I only asked a question because I thought it was more polite to the
previous poster than making a bare statement. But a statement would
have been appropriate, because aluminium oxide *is* white.
No question. ;-)
Aluminium's "natural" oxide layer from air alone is weak, and takes an
hour or two to form. It's easily disrupted afterwards by even gentle
Anodising is the deliberate assisted formation of the oxide layer. In
particular, the layer formed can be made far harder than the naturally
forming layer. Even a cheap bare aluminium pan will have had some
degree of deliberate anodisation or passivation done to it.
Passivation is a similar process to anodisation (usually chemical
rather than electrolytic) which also give a thicker, stronger oxidised
layer than air or water exposure. Particularly for stainless steel,
robust kitchen use of either aluminium or stainless depends on
passivation - if you don't passivate, either metal will be prone to
staining. Many simple kitchen materials are active enough to cause
some passivation "naturally" on their first use, without you even
noticing, but this isn't the same as simple air exposure. In
particular, stainless ought to be passivated with uncoloured citric
acid before something more colourful gets to it and makes a permanent
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