Cast Iron Potjie Pot Seasoning Guide — SA Method | Big5 Cookware

Cast Iron Potjie Pot Seasoning Guide — South African Method

Why Season Cast Iron at All?

New cast iron has a protective wax coating from the factory. It needs to be replaced with a layer of polymerized vegetable oil — oil that's been heated above its smoke point until it hardens into a thin black coating bonded to the cast iron surface.

This polymerized oil layer:

  • Prevents rust — fills the microscopic pores in cast iron that would otherwise hold water and oxidize
  • Creates non-stick — food slides off seasoned cast iron the way it slides off Teflon (but the surface is natural)
  • Improves over time — every meal cooked in a seasoned pot adds to the patina. A 30-year-old well-seasoned cast iron potjie is non-stick perfection.

Step-by-Step Initial Seasoning

  1. Wash off the factory coating. Hot water + scrub brush + a small amount of dish soap (only this first time). Rinse thoroughly. Dry completely.
  2. Apply a thin oil coat. Use vegetable / canola / sunflower / grapeseed oil. ~50ml for small pots, ~200ml for No. 20–25. Rub thin and even — no pools.
  3. Heat the pot for 1 hour. Choose: Oven 200°C / Wood fire on a coal bed / Gas stove with heat diffuser, low heat.
  4. Let it cool inside the heat source. Don't remove and put under water — thermal shock can crack cast iron.
  5. Apply a second oil coat and repeat. Two coats minimum for a new pot.
  6. Ongoing care — Rinse hot water only. No soap. No dishwasher. Dry over heat. Re-oil monthly.

Which Oil to Use

Oil Smoke point Verdict
Vegetable oil ~225°C ✅ Best general-purpose choice
Canola oil ~245°C ✅ Good
Sunflower oil ~230°C ✅ Good (widely available in SA)
Grapeseed oil ~250°C ✅ Premium choice
Olive oil ~200°C ❌ Burns before polymerizing
Butter / animal fat ~150°C ❌ Burns, leaves residue
Flax seed oil ~225°C ⚠️ Popular online but flakes; not recommended

Common Seasoning Mistakes

  • Too much oil — pools and drips create sticky black patches. Wipe off excess before heating.
  • Heat too high — above 250°C the oil burns rather than polymerizes. Stick to 200–230°C.
  • Cooling under cold water — thermal shock cracks cast iron. Let it cool naturally.
  • Using soap after seasoning — soap removes the polymerized oil layer. Hot water + brush only.
  • Putting in dishwasher — destroys seasoning + rusts the pot within weeks.
  • Leaving wet after washing — water sitting on bare cast iron starts rust within hours. Dry over low heat.

Re-Seasoning Schedule

Use case Re-season frequency
Household weekend braai (occasional) Once a year heavy re-season + monthly light oil rub
Family weekly potjiekos Every 6 months heavy re-season
Catering / church / school kitchen (daily) Monthly heavy re-season
Visible rust spots appearing Immediate — scrub down + 2 fresh coats

The Bon Voyage Cast Iron Range (Made in Thaba Nchu Since 1977)

All sizes ship pre-seasoned, but we recommend a fresh re-seasoning before first use for the deepest finish:

Size Capacity Serves Price Stock
No. 1/4 ~700ml 1 portion R249 Restocking
No. 1/2 1.2L 2 people R419 In stock
No. 2 ~5L 4–6 people R699 Restocking
No. 3 ~7.8L 8–12 people R749 Restocking
No. 4 ~10L 10–15 people R1,399 Restocking
No. 6 ~15L 15–25 people R1,899 Restocking
No. 20 ~50L 50–70 people R4,699 In stock
No. 25 ~75-100L 80–140 people R4,999 In stock

FAQ

Why does a new cast iron potjie need seasoning? Factory wax coating needs to be replaced with polymerized oil. Prevents rust, builds non-stick.

Can I season on a gas stove? Yes with a heat diffuser. Low heat for 1 hour.

How often re-season? Household: every 6 months. Catering: monthly.

Olive oil for seasoning? No — smoke point too low. Use vegetable / canola / sunflower / grapeseed.

Can I use soap? Not after the pot is seasoned. Hot water + stiff brush only.

What if there's rust? Scrub off with steel wool, dry thoroughly, re-season with 2 fresh coats.

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