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Stripping and re-seasoning 5, 10, 20 gallon pots
Posted on 10/26/17 at 1:28 pm
Posted on 10/26/17 at 1:28 pm
What are your methods for stripping and re-seasoning the larger cast iron pots? Is it necessary to turn them over where the flames are shooting inside of the pot?
2
Posted on 10/26/17 at 2:07 pm to LSUsmartass
My uncle would build a small bonfire/large campfire and toss them in the middle. He'd wait for the huge flames to die down, and put them in there and let them burn for about 30 minutes. After that it was time to fry some turkey to reseason it the next day.
Posted on 10/26/17 at 2:10 pm to LSUsmartass
It's necessary to burn everything off and I believe the coals are hotter than the flame. Would you be able to shovel a bunch of hot coals into the pot while placed on your fire? That method worked for us, but it has been quite a few years since I had to do this.
ETA: After burn off we would cook up pig fat, not necessarily to eat but more so to season the pot. Other poster suggested frying turkey, so why not fry up a pork butt, too!
ETA: After burn off we would cook up pig fat, not necessarily to eat but more so to season the pot. Other poster suggested frying turkey, so why not fry up a pork butt, too!
This post was edited on 10/26/17 at 2:13 pm
Posted on 10/26/17 at 11:17 pm to jmon
So start a fire inside the pot with wood?
Posted on 10/26/17 at 11:39 pm to LSUsmartass
quote:
So start a fire inside the pot with wood?
No. Rub a light coat of oil on it and stick it in the fire upside down for 15-30 minutes. Dont let your pot get red. Take it out and let it cool. If its just brown ,do it again until its black and then fry something in it.
This post was edited on 10/26/17 at 11:41 pm
Posted on 10/27/17 at 10:40 am to LSUsmartass
quote:
So start a fire inside the pot with wood?
No, just sit it on a fire. Let some flames lap up the side, but not overtake it. That's why you need to let them die down some first. We used lump coal, not wood or briquettes.
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