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New Cast Iron Pot

 
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BBcue-z
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Joined: 14 Mar 2012
Posts: 466

PostPosted: Sun Jan 26 14 9:46 pm    Post subject: New Cast Iron Pot Reply with quote

Got a new 20-quart Cast Iron pot and it came with a basket and a lid
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This thing is huge and heavy; the top diameter is around 18”
I took it camping with me to season it and use it for a couple of meals.
Started the coals in y 22” Kettle and placed the charcoal ring from WSM in the center to create even heat all around the pot
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First I heated it to melt all the factory wax. This thing was silver and was not pre-seasoned
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Then brushed it with oil and placed it on the grill
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closed the lid and let go while I enjoyed few beers Very Happy
I wished that I had the Weber rotisserie ring with me, because the lid did not close all the way.
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Flipped it over to give the inside exposure to heat
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To put its size in perspective, the pot covered most of the 22” grate.
The seasoning was done and the pot got a nice patina Smile
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Tried out the first time with a chicken and sausage stew
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Fried Wings, fish and potatoes in it the next day, sorry no pictures. It took 4 Gal of peanut oil, but kept the temp perfectly. I bought it mainly to cook stews and braise meat in it on the grill, and I think it’s going to be very handy Very Happy
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TrailerBuilder
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Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO

PostPosted: Sun Jan 26 14 10:04 pm    Post subject: Reply with quote

Congrats on the new piece Hadi, that bad boy is huge. I cant wait to see some of your meals in that thing, but for now, can you maybe toss a few more details of the chicken and sausage stew my way? That looks amazing and I would love to give it a try soon.
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Awning Guy
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Joined: 23 Aug 2008
Posts: 760
Location: Riverside Ca.

PostPosted: Mon Jan 27 14 4:35 am    Post subject: Reply with quote

Looks like a perfect accessory for the weber Cool
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BBcue-z
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Joined: 14 Mar 2012
Posts: 466

PostPosted: Mon Jan 27 14 7:07 am    Post subject: Reply with quote

Thanks Troy Very Happy
I can’t wait to braise some lamb shanks in it and may be some curry goat stew Wink
I made the chicken and sausage stew a while back on the Disco, here is the link:
http://www.thesmokering.com/forum/viewtopic.php?t=60809
This was the same process, just on a larger scale and I added tomato paste and more chicken stock and let it stew longer until the meat was very tender.

Thanks Awning Guy Very Happy
I bought to mainly use it on the Weber Smile
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flyin-lowe
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Joined: 23 Sep 2010
Posts: 502

PostPosted: Fri Feb 07 14 1:15 am    Post subject: Reply with quote

Looks like a nice piece. CI will usually season better if you use a little less oil. If you use too much you get the sticky leftover residue and also can get a zebra like look to the piece. When I season a piece of CI I wipe it with the oil of choice and then use several clean paper towels to wipe it so it looks dry. It only takes a very thin layer of oil, you can't really wipe too much off.
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