jambalaya pots

LINK
ck this site...this is where i got mine...very happy

i bought the 4 gallon pot combo kit...it feeds about 30 people...i have been pleased with mine

Try Lamindola's in Gonzales on Burnside. You can get good advice and a seasoned pot.

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Whatever size you are planning on getting, get a bigger size. If you don't, you'll be very sorry you didn't later. Been there, done that, so PLEASE take this advice to heart.

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this is true...very good advise

am i the only one that doesnt like to cook a gumbo in a cast iron pot? maybe its bc mine is old, but i always feel like when i'm making the roux its going to taste like iron...i like a magnalite for gumbos.

and coon, i've used my crawfish burner before.

propane burner. Make cracklins at the same time

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Here's a q... HOW THE F do you season a pot that doesnt' fit into your oven or bbq pit?

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Set up like you were going to cook, then boil salt water to loosen up the wax it's originally rubbed in. After cleaning that out, scrubbing out the remaining wax and water, rub the whole pot inside and out with oil. Crank it up, with about 4 cups of oil in the bottom, raking the oil with your paddle up the sides of the pot. After 30 mins on low/med, crank it up high and let it catch fire. There will be a LOT of smoke when the oil lights, so make sure not to do it anywhere near your house, you might burn it down with all the flames as well. This is the way I always do it. The only other way i know is to build a fire outside, throw the pot on top, then have to wipe soot/suit (sp) off for a few hours and makes a horrible mess.

call me at the store if you have any questions, and please don't set yourself on fire trying this.

Opie

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(LINK R & R Welding[/link]

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link doesn't work, might want to try it again...

I have a 30 gallon that I acquired and don't need. I have a 4 gallon that works for all the cooking I do. It comes with a stand, no lid or burner. I have it in storage, it is practically brand new - maybe used 3 times. Send me a decent offer and I will let it go. Just saw this thread and thought I would post this. I am in Baton Rouge, you are welcome to come by and look at it, in the Airline / I -12 area. tpinckard@cox.net Thanks

I also have a almost brand new Tor rey commercial meat grinder, like new, does 400lbs an hour. 3/4 hp motor all stainless.

My wife bought me a surprise 5 gallon R&R for Chrsitmas.

It says it is already seasoned.

Buddy of mine said after each use, clean with a pad and water only and oil up the insides after it is dried completely.

Sound about right?