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Discussion in 'Homesteading Questions' started by Jim56, Sep 30, 2010.
Any tips on how to season a new 20 gallon cast iron pot?
We always have used Crisco shortening. Rub the inside with a generous amount and heat to about 400 for a couple hours. Let it cool, and repeat once more.
Watch this video by Green Dean, in it he talks about how to make an electrolysis bath to clean cast iron and how to season it. [ame]http://www.youtube.com/watch?v=SfvHUahZYgM&feature=fvsr[/ame]
I use lard and my fire pit. If you season it in your house, be sure to have a vent on, because it will get smoky.
That's a big pot!!
basic seasoning is: some sort of fat or grease, and heat. repeat a couple times.
How much does that pot weigh?
Oh, and if you've never had cast iron before: remember to dry it immediately after use. especially when it's still new, even if you've seasoned it. rusty food is nasty.
some people don't bother to wash with soapy water, others do. I've yet to make up my mind on that.
I forget the details but there is a method of using beeswax to put a honey glaze on iron cookware.
most methods use animal or vetg oil and the 400 degree heat others have mentioned.....i put up our stew pot with vegt. oil because i worry (probably needlessly) about rancid animal fat.
we have a 60 gallon pot....i thought it would be a great family thing you know sitting around a fire till late in the night, telling stories about the old days.........turned out no one could agree on ingredients or how thick to make the stew,,, or anything about the stew........so it sits because i can justify making that much stew myself.......we have the 30 gallon pot that belonged to my great grandfather.......it has seasoning on it a 1/4 inch thick....
Good video, thanks! I found his way of rehabilitating the cast iron interesting... shared it on my FB page.
I can't believe he got that pan that clean, so easily! I'd be scrubbing that thing for days!!
May not be the best way, but we've found cast iron pieces with some rust on them and my dh takes a wire wheel to them to get the rust off. In fact we just did this with a long, deep oval fish fryer? (I guess that's what you would call the piece) with it's lid. When he was finished I had a fire ready to go with some pork fat to render down, so it came off the fire nicely re-seasoned. I plan to re-do it this weekend and maybe deep fry up some fish and home made french fries out over the fire. Just dug up a row of potatoes so the fries will be nice and fresh.
So, when's dinner? I'll bring the dessert