cayenneman

I was wondering if anyone in here is a master of cast iron seasoning and could answer some questions for me. I have a 5 gal, 10 gal and 20 gal cast iron pots with burners that I bought several years ago in Paulina, LA. Of course they were very rough from the casting on the inside, so I took a hand grinder with a flap disc and sanded the inside smooth. I thoroughly cleaned it and heated it to dry. I put a thin later of flax seed oil on cooked the pot upside down on the burner like in the first pic. Ive repeated 4,5,6 times on the initial seasoning and the seasoning always seems to come off, so I re-season after every cook. The second pics are what they sometimes look like after cooking in and cleaning. I have used flax oil, canola, vegetable, lard, bacon grease etc as my oils. I have cooked at a lower heat for hours and higher heat for an hour. I don't wash with soap, just a Chore Boy pad. I try to wash soon after every cook. Ive tried doing several layers of seasoning before cooking in. I fried potatoes in grease in them to season. Ive made cracklins in them. I do use a stainless paddle instead of wood to scrape the gratin off the bottom when cooking. I have even tried seasoning them like when you do a carbon steel wok. Get it smoking hot and rub oil on the inside (a lot of times that way will make my towels burst into flames). Is there any way to get them like smooth and black like my old cast iron skillets that are 40-50 years old? At any rate...Im kinda stumped. I know some of you guys will have some sage advice for me so I'd appreciate any help I could get. Thanks!

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Shrimp and Andouille Cheesecake.

NEED to make!!! Will you share recipe?

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Done.

Its basically Emeril's recipe, tweaked to my own personal tastes. Link below.

Shrimp and Andouille Cheesecake

Just a few pics of some stuff Ive cooked through the years. How a hillbilly does cajun and creole. Peace.

Sausage Sauce Piquant
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Crackilns
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Andouille
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Boiled Crawfish
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Black Eyed Peas and Collards
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Andouille
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Chicken and Andouille Gumbo
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Jambalaya Cheese Grits
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Crawfish Boudin
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Jambalaya
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Crawfish Pie
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Shrimp and Andouille Cheesecake
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Boudin
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Jambalaya
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So I'm from Kentucky and Ive been to New Orleans about 20 times and Lafayette twice (and did a self guided tour of smokehouses, butcher shops and boudin places). I'm all about cajun/creole food and do BBQ/Cajun catering as a side gig. Ive made my own boudin for a while now, and its pretty solid flavor wise. I see a lot of the videos on Youtube of people putting a very dark liquid in their boudin. My pork stock is flavorful but not dark. How are people getting a darker boudin. My liver ratio is right (which can make it darker). Are the adding Kitchen Boquet to the mix to make it darker? Any advice would be wonderful! Thanks.