[Sca-cooks] riveted cauldrons

[charding at nwlink.com]

We have to redo the sealing every few years (I would say more often if we
cook in them more in one season.)  Don't soak stuff in the cauldron as
that tends to weaken the sealing.

Mine were made by my partner William.  I would think that if you have a
blacksmith in your area, they could make one for you.

Maeva

> Greetings,
> Thank you for your responses!
>
>>that is the method I have used for years on our riveting cauldrons.  I
> have to repeat the exercise periodically. We use our cauldrons to boil tea
> water, cook stews, soups, etc.
>
> Maeva
> in Glymm Mere, An Tir
> (Olympia, WA)
>
>>you're filling the gaps between the plates, and
> the rivet holes, with naturally occurring adhesives/fillers, like
> fiber and starch granules from oats, cemented, caramelized sugars,
> both from the sugar you add and from the milk, and plasticized fats
> from the milk.
> Perhaps not nearly as new-looking and shiny as when you bought it,
> but still quite functional.
>
> Adamantius
>
> I appreciate both of your responses.  The reason I was wondering was
> because the fiber and starch granules that build up to fill in the gaps
> seems like it would soften and melt or wash away the next time you boiled
> water in the pot.  With cast iron (which I have several pieces of) when
> you "season" them the oil kind of soaks into the "pours" and oil doesn't
> disolve like starch will.  Maeva do you have that problem?
> May I also ask where you found your riveted pots?  Is there someone here
> in the US that sells them?  (I might be able to afford the shipping if I
> didn't have to have it shipped from Europe.)
> One other question are they really heavy?  More heavy then a 2 quart Dutch
> Oven?
> Thanks again!
> Fa'rissa
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