*** Quoting Jock Rogan from a message to All ***
JR> I know this is probably WAY OFF topic, but for the life of me I can't 
JR> think of another echo in which to ask this question.
Actually, the COOKING echo had quite a theme on this and reaches your zone.
JR> I recently managed to obtain an old cast iron kettle that must be 
JR> about 100 years old. Now I want this to sit on my wood stove and keep 
JR> water hot for my coffee.Trouble is is seems to rust as it boils. It 
JR> seems to need sealing of some sort. Does anyone have any ideas?
Cast Iron has to be 'cured' by cooking fat based products over long 
timeframes so that the fat seals it.  Probably based on the age of the pot, 
it was once well cured, but has been mishandled by improper cleaning.
Never use a dishwasher, or brillo type steel pads on cast iron as this will 
remove the 'curing layer' down to the base metal which will then rust until 
you 're-cure' it.
To be honest, Cast Iron while wonderful, is not suitable for use as a 
constant hot water keeper.  You would do far better with an enameled pot for 
that use.
Now to re-cure that cast iron pot, make a batch of any of the following in 
it, over your wood stove.
1 whole chicken, covered with water, adding veggies to make a soup of it.  
Cook covered for 1 day.  Remove chicken and debone, then add back to pot, 
cooking at a low boil for 2 hours before eating. (Food poisoning risk if you 
dont recook at least 2 hours because you probably had to let the pot cool 
quite a bit before deboning the chicken).  Later you can cool the stock and 
remove the oil ontop for a healthier eating, but that oil is what cures the 
pot.
Boiled pork roast.  1 pork roast, big as you can fit in the pot.  Water to 
almost cover and some shoyu (soy sauce) and worstershire sauce.  Add some 
turnips and onions.  Let cook covered for several hours or until roast is 
done.  Works well with slowcooking over a wood stove.  Dont overly de-fat the 
meat as this time you want to cure the pot .  Remove some of the 'gravy' 
and add flour to make a delicious topping for baked potatoes or mashed 
potatoes.
Chili.  Take 1/3 of the pot up with browned beef, not overly drained.  Add a 
layer of dry beans equal to 1/2 the amount of beef used.  (Red beans or 
Kidney work well, but pink or pinto will do).  Add water to 3/4 way up pot, 
then add lots of chili powder, black pepper, onion (dry or fresh), and an 
assortment of other spices you like such as cumin, garlic, anise etc.  Add 
water as needed.  The beans will take a good 12 hours to finish at a low 
boil/bare simmer.  Cook covered and add water as needed.  Can be cooked 
uncovered?
Note all of that was non-vegitarian.  There arent many ways to cure a cast 
iron skillet, that suits a vegitarian.
Now to keep it cured, you have to wipe it down all over with oil after 
cleaning it gently with hot soapy water and a towel or sponge.  Cast Iron in 
it's natural state (uncured) is silvery and rusts rapidly.  Cast Iron in it's 
cured state is BLACK and doesnt rust unless you leave it sitting in water.  
The combination of wood stove, and cast iron, is the progenitor of the 
crockpot so the same cooking methods pretty much apply.
Once fully cured, it is carefree cooking that adds iron to your diet and will 
clean up almost as easily as a good teflon pan.
Can you tell I have several cast iron items?  grin!
                                       xxcarol
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