AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

Mar 24^th, 2009 at 10:29am

maloney Offline
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Remember this being discussed before but can't find the thread. I have a cast iron stew pot that i left some tucker in a bit to long and now i can smell a off smell in it. Haven't used it since and just want to clean it up before winter. I think you boiled something in the pot, can't remember any help would be great, thanks.
Shane.

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Reply #1 - Mar 24^th, 2009 at 11:31am

Stump Jump Offline
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Shane,

I'm presuming that your cast iron pot is NOT enameled or ceramic coated and is just plain cast iron.

If the pot is clean and normal washing doesn't remove the odour, then I would be tempted to reproof it,

1. Ensure all baked on crud and food remnants are removed

2. Heat the pot up over a fire to the point where cooking oil would smoke profusely if applied.

3. Rub a thin layer cooking oil all over the inside of the pot, taking care not to burn yourself ( I often use a screwed up ball of newspaper to apply the oil). If you find it too hot to handle, use extra long handled metal tongs to hold the paper ball while applying the oil.

4. Remove pot from the fire and continue adding thin layers of oil as it cools.

5. As required, repeat steps 2 to 4, until the pot has a beautiful black lustrous finish. I generally also do the outside of the pot at the same time.

Hope this helps

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Reply #2 - Mar 24^th, 2009 at 12:12pm

BillyBushCook Offline
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maloney wrote on Mar 24^th, 2009 at 10:29am:

Remember this being discussed before but can't find the thread. I have a cast iron stew pot that i left some tucker in a bit to long and now i can smell a off smell in it. Haven't used it since and just want to clean it up before winter. I think you boiled something in the pot, can't remember any help would be great, thanks.
Shane.

Shane, I'm pretty sure, in that thread, it was Vinigar that was boiled to remove the smell Smiley

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #3 - Mar 24^th, 2009 at 2:01pm

maloney Offline
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Thanks BBC, thats what it was, now i remember.
Stump Jump, it's a old Clark & Co 2ltr pot. It was seasoned, but i think what i left in it might of bit into the seasoning. I season my ovens in my big spit, it goes up over 300c (the gauge only goes to 290) and i can fit 3 ovens in at once.
Thanks for the help
Shane.

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Reply #4 - Mar 24^th, 2009 at 2:33pm

Stump Jump Offline
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maloney wrote on Mar 24^th, 2009 at 2:01pm:

I season my ovens in my big spit, it goes up over 300c (the gauge only goes to 290) and i can fit 3 ovens in at once.

Sounds like you've got a pretty flash setup there Shane.

I've always seasoned my pots over the camp fire and have never had any problems. There a great old cookin pot the Clark, particularly on open fires with those long cool handles.

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Reply #5 - Mar 25^th, 2009 at 7:07am

Rastas000 Offline
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Hmmmm, hardwood coals....
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I had a CI CO that I neglected to wash when finished on night. (Had something to do with the inability to even walk after the red wine was consumed)

Somewhere along the night I placed it back in the CO bag and packed it away...

When I opened the bag the smell was horrendous!!!

The missus, (I think with the help of Shannon Lush's book) decided to make a paste of vinegar and bicarb of soda and slather it around the pot after a hot soapy water wash to get the food reminants off.

We left the past there overnight and it worked a treat.

SWMBO then washed it out with more vinegar (It could foam up when you do this) and then rinsed it all out.

We did have to boil water up and wash the paste out, but it smelled ok. Re-seasoning was required.

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #6 - Mar 25^th, 2009 at 1:06pm

Stump Jump Offline
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Rastas000 wrote on Mar 25^th, 2009 at 7:07am:

We did have to boil water up and wash the paste out, but it smelled ok.Re-seasoning was required.

I haven't struck a pot yet, that hasn't needed re-seasoning, after rancid food had been left in it for any period of time. The caustic concoction of bacteria, moisture and muck just seems to revel in eating the protective coating on pots.

However when I've re- seasoned a pot by heating it up to positively smokin temperatures, there's never been a problem with smells or toxic bacteria after that. Wink

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Reply #7 - Mar 25^th, 2009 at 5:42pm

Rastas000 Offline
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Hmmmm, hardwood coals....
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Stump Jump wrote on Mar 25^th, 2009 at 1:06pm:

However when I've re- seasoned a pot by heating it up to positively smokin temperatures, there's never been a problem with smells or toxic bacteria after that.

I never even thought of doing it that way.. There is no reason I can think of why it would not work well.... Shocked

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #8 - Mar 25^th, 2009 at 6:15pm

skiproosel Offline
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I'm with you SJ that's exactly what I do!

Skip

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Reply #9 - Mar 25^th, 2009 at 6:34pm

Mackerel Whisperer Offline
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skiproosel wrote on Mar 25^th, 2009 at 6:15pm:

I'm with you SJ that's exactly what I do!

Skip

Me too,

I have to do it every week cause of the benders we ave here in Sunny CQ. Grin

Jono

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