How to Season a Large Cast Iron Stew Pot or Cauldron
It's about Brunswick stew time again, so in this video I demonstrate how I season a 20 gallon cast iron stew pot. Some people call these pots by different names like rendering pots, jambalaya pots, cauldron pots, or wash pots. I guess it depends on what you do with it, so mine are called stew pots.
Seasoning these pots is actually very simple to do once you have seen it as I will demonstrate. I also discuss what is known as 'smoke point', which is something that you should consider when you are seasoning any cast iron. I am not recommending any particular seasoning. You should use whatever you like. Lard, shortening, olive oil, or whatever. There is no clear understanding on which is the best seasoning to use or what temperature or duration to use. This is just my personal views on it, but it should get you off to a good start.