Thank you 'Santa' for a 16 quart stock pot you left beneath the tree this year. I considered an 8, then a 10 quart, but ultimately decided (after my attempt to make turkey stock after thanksgiving and had to split it up into two separate pots) that we should just go for the Big Guy. So 16 quarts. It's huge.
Santa also left instructions on how to season the pot, so today, many weeks after Christmas, it was finally done. We coated the entire thing with peanut oil--actually not we, Micael--and put it in the oven for an hour. This is supposed to fill in the nooks and crannies so that food doesn't stick as easily to the surface of the pot and keep it from rusting.
Next task: beef stock. I have had, lemme see...7 or 8? pounds of beef bones in our freezer for the last several months. All different kinds--knuckle bones for gelatin, rib bones for meat and flavor, and other kinds that I forget the purpose of now because it's been so long since I bought them. But you get the point--lots of different kinds of bones because they add different nutrients and tastes. I'll be making this stock tomorrow or the next day. Then can have it on hand for soups, cooking grains or just drinking as a broth.
So excited about this pot!