How to anneal a cast-iron cauldron - Annealing a new cauldron at the dacha
I've been getting a bit tired of shashlik lately, but I've been craving something smoky, which is only possible at the dacha. So we took the plunge and bought a 12-liter cauldron.
It took us about three hours to cook the cauldron for the first time.
00:00 - How to anneal a cast iron cauldron
00:05 - Review of a 12-liter cauldron
01:22 - Place the cauldron on a cauldron stove
01:45 - Firewood for annealing
02:36 - Annealing the factory-preserved oil from the cauldron
03:16 - Annealing the cauldron handles
04:44 - Annealing the cast iron lid
06:00 - Rinsing the cauldron
06:55 - Second annealing of the cauldron
07:45 - Annealing the cauldron with salt
11:30 - Treating the cast iron cauldron with sesame oil
14:05 - Annealing the cast iron cauldron with sunflower oil
16:03 - The cauldron is ready for use
The cones we managed to fill during this time
1. It is better not to use bunches of grass for annealing
2. One kilogram of salt is more than necessary
3. Do not use unrefined Oil
4. Remove the cauldron when the oil begins to smoke.
5. Do not leave the cauldron on the fire for too long (the oil will burn and begin to slide).