Originally Posted by
flyinlowe
Obviously pieces this large were built for and used with fire back in the day. Just be careful and don't let it get too hot. I can show you hundreds of pictures of ruined cast iron pieces that people destroyed by building a fire and throwing it in to clean it. Getting it hot is one thing, building a fire and setting it there and letting it burn is different.
agreed, these kettles have been in the family for a couple generations, a 60 gal, and 2 30 gal. they were used for butchering hogs on the family farm, I inherited a 30 gal. I just use it for cooking outside once in awhile.
so once I clean the soot off the outside, then do the vinegar soak, do I season inside and out? how would I do this? a propane cooker and pam inside and out? heat it on a wood fire for seasoning would soot it all back up and make it a mess, am I thinking right?
Thanks
RR