Its ironic this post resurfaced....I spent a good while yesterday....cleaning up an old dutch oven with lid I had at the cabin, that my wife had sprayed painted black. I sanded it down...greased it up and placed it on the grill for a couple of hours. I have a couple of more frying pans I am going to re-season also. The other 30 or 40 frying pans and dutch ovens I have...just going to wait until I need them to re-season them. I would love to find me a good 20 gallon cast iron pot with lid for brunsick stew.

pop pop that reminded me 35yrs or so ago we were doing a job in king. we always stopped at the same little country store but one day thay had the biggest pot of brunsick stew i ever seen out back cooking stirred it with a boat paddel. been so long ago ill be afraid to guess how many gals. it was i do remember it sure was good

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;here; fishie ,fishie

I had some brunswick stew a while back at a function....I have found several pots, most are 20 or 30 gallon sizes...its just hard to find a lid.... (come to think of it, do the large pots even have a lid. I have never seen one with a lid to my knowledge.)

I've got a nice sized cast iron dutch oven, but some how I've let the bottom side of the lid get rusty. Does any one have any suggestions how to get that rust off?

i bet that pot or whatever it was held maybe 100 gal or more this thing didnt have a lid

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;here; fishie ,fishie

blairarnold you could take it somewhere and get it sand blasted might be the best. dont know much about it but theres a product sold in paint stores called rust converter supposed to turn rust back into metel

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;here; fishie ,fishie

Yea, gonna make a mess on that glass top! We just got a glass top stove this summer and that's enough to make us wish we'd went back with a conventional stove top. Now we're using thin stainless pots and pans. They just dont cook like the iron pots and pans do.

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A Proud Supporter!

When I was a newlywed I had this neighbor guy across the street that became one of my best hunting and fishing buddies before he passed on a few yars back. Anyway, he was always doing something outdoors. One particular night he was buning this big stump in his yard and after a few drinks he presuaded me into getting my new pot (dutch oven) and tossing it into the fire (that burned all night long). Well, long story short, some of the steel is still a red color from all the heat. This is the pot I have used for the past 30 odd years frying fish (and other things) and is absolutely the best cooking utinsel in my house. The inside of this pot is as slick as a well oiled baby's rear end!

Every time our iron skillets/pots are used they are washed like any other greasey dish, dried, re-oiled, then wiped out with a paper towel and put away until next time.

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A Proud Supporter!

I just use a wire brush on a drill...to take the rust off....slick it up with oil, put it on the grill....then slick it up again for a total of three times.

Crappiequeennc..... how long did you leave your cast iron in the bon fire? Did you put them in the fire or on the hot coals? Did you repeat this process and if so how many times? Thanks for your tips.

I am known to have a small bon in my back yard every now and then. I would like to take advantaged of it by seasoning my new Dutch ovens and reseason my skillets. I agree with Catfan about the higher temperatures. I had seasoned my skillets with instructions from a boy scout web site. They never seemed to be right. Eggs will stick in them.