Different methods of seasoning your cast iron pots

These are photos of our seasoned cast iron pots cooling off,after the coals were removed.

This is how to season your cast iron pots outside. While we were enjoying our trip to Chicot State Park,we decided to "season" one of our new cast iron pots in the outdoor grill using charcoal brickets. We first coated the pot and it's cover with vegetable oil. Applying the oil liberally to the inside and outside of the pot,making sure the entire pot/lid were covered. We then placed the lid and pot separately in already hot coals and covered the pot/lid with the hot coals. The pot was turned upside down and left until the coals were completely cool. Once cool-wash with a cloth or a plastic scrubby and dish washing liquid,making sure to dry thoroughly. Voila,your newly seasoned pot is ready to use on the stove,in the oven or outside over coals. Many of my relatives cook only in a "black pot". They swear that food always taste better cooked in a cast iron pot.It has been used by the Acadian people for many,many decades to serve up our many favorite delicious foods.

Below is an article that I googled on the proper way to season your pot in your oven. Source for the info. below: whatscookingamerica.net

How To Season Cast Iron Pans and Cookware:
You season a cast iron pan by rubbing it with a relatively thin coat of neutral oil (I stress a light coat of oil).NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.
Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 to 60 minutes in a 300 to 500 degree oven. Once done, let the pan cool to room temperature. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. By seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor.Your ironware will be slightly discolored at this stage, but a couple of frying jobs will help complete the cure, and turn the iron into the rich, black color that is the sign of a well-seasoned, well-used skillet or pot.
Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot!
Be careful when cooking with your cast iron pots on an electric range, because the burners create hot spots that can warp cast iron or even cause it to crack. Be sure to preheat the iron very slowly when using an electric range and keep the settings to medium or even medium-low.
Important: Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of excess surface oil. If you do not do this, the surplus oil will become rancid within a couple of days. Remember - Every time you cook in your cast iron frying pan, you are actually seasoning it again by filling in the microscopic pores and valleys that are part of the cast-iron surface. The more you cook, the smoother the surface becomes!

Now the magic can begin. If it were up to my husband,everything would be cooked in his many black iron pots!

Chicot State park

Since our wedding 25 years ago at the Day Chapel at St. Peter and St. Paul Catholic Church,in Scott,LA.,was a small intimate one,it seemed only natural for us to celebrate our Silver anniversary in an intimate setting also.
What can be more beautiful than sitting on a deck out over the water at Lake Chicot,in the Fall.We left on Nov.1st,all Saint's Day,for all the Catholics out there.The timing couldn't have been more perfect. We arrived at Chicot State park in Evangeline Parrish,early afternoon. Hidden from view ,down an incline and sitting up on stilts was the deluxe cabin,we would call our retreat for the next few days.
We quickly unloaded our gear and foods and libations,put some coals in the bbq pit and grilled steaks.Add to that, bbq baked beans, french bread with butter, boudin and ice cold beer & a fine Padilla 1932 cigar and you are relaxing outdoors Louisiana style. We had a bonus treat,cool weather,not rain cloud in sight,a full moon, gorgeous shows of color as the morning and evening sun highlighted the varying hardwoods and conifers that lined the lake. After watching the moon rise high against the blanket of twinkling starlights,we cuddled up,inside, near fireplace,along w/bourbon laced eggnog . The only sounds were those of birds,crickets and an occasional hoot of a distant owl and and a crackling fire.The cabin has windows ceiling to floor and afforded us a magical view of the beauty of full moon shimmering on the lake. One old cypress tree jutting out of the water reminded me of a a carved profile of an angel with praying hands. This set the mood for a very lovely evening. It is said that a picture paints a thousand words. Enjoy!!