New 20 Gallon Jambalaya Set Up

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just fry fish, make cracklins

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First time rub down with oil, heat up for a while for the initial seasoning.

Fry chicken, cracklins, etc, just wipe out when done, no soap. Repeat a few times. Will start to develop a nice surface.

Make sure you heat it up when done cleaning to get all moisture off. Forgot to mention as others noted, I do rub it down with oil after it's dry.

I have a 15 gallon and that was what I was told to do and have being doing this for 20 years and it's in great shape.

Season it with a few layers of flaxseed oil, then after each use dry throughly and apply a light coat of mineral oil, will make a very hard and durable non stick surface and the mineral oil will never go rancid

Agree with above in frying food first few times. I also like to make large batches of roux as well. I feel this is a slow and long process that is hot oil coating the bottom of the pot. It also lets you experiment and practice on making dark roux.

Also, if you're wanting a good initial seasoning coat...follow jambos advice: pour a few cups of veggie oil in it...coat the inside real good, fire it up as hot as it will go and let it catch fire and burn itself out...much easier than the throwing over a camp fire method

Best thing to do is just start cooking.