Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 02-14-2013, 10:06 PM   #1
Mr Baloo
Got Wood.
Join Date: 05-04-12
Location: Belle Chasse, LA
Default New Jambalaya Pot is really rough

First, I apologize if this doesn't fit here... but I didn't know where else to go... Yeah I know, what a lost soul I am.... but here is my question.

This aint Que, but I is outdoor cooking..... hope someone can help.

I have a new 15 gallon cast iron jambalaya pot. I cooked the wax coating off of it and seasoned it. However, the cast iron just seems to be rough. Not talking rough as in needs more seasoning, I am not new to cast iron skillets, but this is pebbley rough.

Should I take a grinder and flap disc to it to smooth it out and then re-season it?

I have only cooked in it one time and it didn't stick too bad... but it sure isn't smooth like my skillet. Thanks for the advice.

Look for the Bear Necessities...
Mr Baloo is offline   Reply With Quote

Old 02-14-2013, 11:26 PM   #2
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)

hmmm, most I have seen are smooth like a wok and I live in cajun country. Some of the cheaper casts could be rough, I'm not sure what brand you have or how much you paid for it. Do not take a grinder or flap disk to it as any deeper scratches can collect food and cause sticking. Any pic by any chance.
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL=""]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
BayoustateBBQ is offline   Reply With Quote

Old 02-14-2013, 11:45 PM   #3
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

I have had a couple like that. They do wear in eventually, with enough scrubbing the surface evens up. My solution has just been to use a lot of bacon fat when browning things.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Old 02-14-2013, 11:56 PM   #4
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Is there anything bacon fat can't do?
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is online now   Reply With Quote

Thanks from: --->
Old 02-15-2013, 08:39 AM   #5
Fatback Joe
Babbling Farker

Fatback Joe's Avatar
Join Date: 01-07-08
Location: Memphis, TN

Originally Posted by gtr View Post
Is there anything bacon fat can't do?
I have yet to find a way for it to help me loose weight.

I have a pot that was like that too. The inside smoothed out but the outside is still bumpy. Seems like I never got the wax off (although I think I did) that was kind of always in the back of my mind. I have had it for 5 or 6 years now, probably use an average of 2 times a month and it works just is just bumpy on the outside.

It still bugs me a bit, but not enough to do anything about it.

Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is online now   Reply With Quote

Old 02-15-2013, 09:42 AM   #6
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I have a lodge cast iron skillet that came pre-seasoned with a bit of a smooth, pebbly surface on the inside. I re-seasoned it and have been using it quite a bit for the past two years. It is as non-stick as the best of my smooth surface ones.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Old 02-15-2013, 09:48 AM   #7
Babbling Farker
Join Date: 12-04-08
Location: Pearl River LA

I agree on not using power tools. Some plain old rough sandpaper will do the job.
Q-Dat is offline   Reply With Quote

Old 02-16-2013, 11:41 AM   #8
Mr Baloo
Got Wood.
Join Date: 05-04-12
Location: Belle Chasse, LA

Thanks guys.... I bought this thing in a rush when LSU was in the championship game last time, I say "in" the championship game cause they sure did do anything in it.... anyway, normally I take my time and research and ask a lot of questions to those that know before I buy anything, but rushed it in this case.

I will do some minimal sanding on it... to see what I can do... then spend a few days pre-seasoning it....

This is a big benefit for a local charity and the YMCA who have done a lot good things in our community, so wanting to make a good show.
Look for the Bear Necessities...
Mr Baloo is offline   Reply With Quote

Old 02-16-2013, 04:02 PM   #9
On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA

You can take a grinder, with a sanding wheel on it, and sand the inside smooth. I have done this with a regular cast iron pot. Then just reseason, or the best way I have found is to fry something in it. Fish, chicken, cracklins. It does not matter.
From the land of Swamp People, South Louisiana
toddrod is offline   Reply With Quote

Old 02-16-2013, 04:21 PM   #10
Grain Belt
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN

Agree with toddrod on the light grind and seasoning method. Even though I am a yankee, I still like some deep fried fish, pickles, and onion rings in my cast iron while cooking over a nice bed of hardwood coals. I have always admired the outdoor cooking that goes on in Louisiana. Hope your pot makes some good chow!
Grain Belt is offline   Reply With Quote

Old 02-16-2013, 05:49 PM   #11
Southstar Jeff
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA

The old school cast iron was machined to be smooth. I have several old Wagner pieces that you can easily see the machine marks. I would definitely smooth by whatever method you have available, then season.
Weber 26"
Jumbo Joe
Smokey Joe Silver
Southstar Jeff is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:53 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts