Cleansing of Your Important Altar Tool: The Cauldron

Celtic Cast Iron

Your cauldron is an important tool traditionally used for cooking and brewing. It represents the Water element, the direction of West and also the Fire element. Use for scrying, incense burning, mixing herbs, oils and brews. Your cauldron normally sits in the West: Water Element.

Cauldrons, small and large, are used to burn incense, smudge and candles, hold potions, and to mix your herbs. We offer various sizes from easily portable to heavy kitchen stove top or campfire. Try out your cauldron for scrying, simmering sacred oils, or containing a measure of mystical incense, and you're certain to be pleased by its efficiency.

To properly prepare your food-safe cast iron as well as the ritual non-food grade cast iron simply follow the directions below.


The Food Safe Cast Iron we sell has been pre-seasoned and will not need Steps 1-6.

1. Wash new cookware with hot, soapy water and a stiff brush.
2. Rinse and dry completely.
3. Apply a thin coat of melted vegetable shortening (i.e. Crisco) to the entire surface (including lid if applicable), both inside and out.
4. Line the lower oven rack with aluminum foil (To catch any drippings), and preheat oven to 350° F.
5. Place cookware upside down on the upper oven rack, and bake for one hour.
6. Turn oven off and let cookware cool before removing from oven.
7. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.
8. NEVER wash in dishwasher.
9. If your utensil develops a metallic smell or taste or shows signs of rust, never fear. Wash with soap and hot water, scour off rust, and re-season.

Properly cared for, your cast iron will last for more than a life time.

Here are some tips for maintaining your cookware for future generations:

  • After cooking, clean the vessel with hot water and a stiff brush.
  • Never use a harsh detergent, as it can remove the seasoning. Towel dry thoroughly.
  • While the cast iron is dry but still warm from the hot water bath, wipe a light coat of vegetable oil or cooking spray on all surfaces.
  • Store in a cool, dry place. Do not store lids on the pot or pan to allow air circulation.

If you notice a metallic taste, see signs of rust, simply scour off the rust, wash the cookware with soap and water, dry thoroughly and re-season using the above seasoning instructions.

Stir up a Brew and Enjoy!