[Sca-cooks] Seasoning a Potjie

[Phil Troy / G. Tacitus Adamantius]

On Jun 18, 2005, at 11:22 AM, Pat wrote:

> Never tried that one.  How about a large barbecue grill?  Phlip's  
> forge sounds good.  Problem with almost any thing that applies heat  
> in a limited area (like the paint stripper) won't get an even season.

That's true. But my suspicion is that this could still be true of  
almost any method used. Gee, I didn't catch where in the country the  
original poster is, but if it's someplace that gets hot and sunny,  
they might think about rubbing the pot down with oil and leaving it  
out in the sun for several hours to start the process. If nothing  
else, it would probably provide relatively even heating. That might  
conceivably provide enough of a minimal seasoning to think about  
finishing the process through actual use with a cooked product  
designed not to stick too badly, like a thinnish but slightly fatty  
stew, maybe something like lamb or veal breast.

After all, it's probably true that in the end, what you do to keep a  
well-seasoned pot maintained is at least as important as the original  
seasoning, since proper use increases the seasoning on the pot.

Adamantius, who doesn't have a whacking great iron pot, but who owns  
and uses a lot of cast iron and carbon steel pans...




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04