When you buy your first cauldron, it is exciting. There are many styles and sizes to choose from and all of them helpful and oh so versatile. Cast iron is not exactly inexpensive, however, so for those on a budget you can usually find them in garage and yard sales, at flea markets, even at thrift stores. For those not on a budget, there are so many selections online to choose from that you get dizzy.
Whether it is new or used, you will need to strip anyway any magickal residue, negativity or left over psychic energy from those who have handled it in the past. Cast iron picks up psychic residue, from the creation of the cauldron, to it shipping and handling, people who may handle it before you in the store, or own it prior to you when purchased used.
There are several ways to cleanse a cauldron, however, I prefer to bury it in soil for a few hours, dig it back up and let it sit in the rain, or soak it in collected rainwater for a few hours, then rub it down with sea salt and olive oil. Coating both the inside and outside of the cauldron is crucial. Wipe the excess salt and oil off the outside of the cauldron and add any extra oil and salt residue to the inside of the pot. Turn your oven to 450 degrees and let it sit upright in the oven for about 90 minutes. After 90 minutes, turn the oven off, remove it, and allow the pan to cool in the air naturally and thoroughly. Once cooled remove the salt inside very carefully. Store this in an airtight glass jar or bottle as it is now the beginnings of “black salt” and once finished completely, you will have it available for use in spells calling for it. After wiping the cauldron down again with the oil, this time wicking away every drop of oil and salt that you can with a paper towel, turn it upside down and put it back in the oven for another 90 minutes on 450 degrees. When the timer sounds, turn the heat off and let it cool inside the oven naturally. After this, your cauldron is thoroughly cleansed, seasoned, and ready for work as well.
New cauldrons may take another round or two with the salt, oil, and oven. Never fear, if this is necessary, it just means you get a larger supply to create “black salt”, for your troubles.
I would suggest re-seasoning the cauldron at least once per season to keep it in good condition. If you use it for cooking, be careful not to cook foods high in acids as this damages the seasoning. Try to avoid washing the cauldron in soapy water as this removes the oil seasoning. If you cook foods high in fats, the food will not stick, so all you have to do is wipe it clean with a paper towel and heat it thoroughly to kill any remaining germs. If it gets messy from clingy foods and needs a good washing, or if you use it to cook philters, brews or teas frequently during the year, you need to re-season it more often to keep the cauldron in the best condition.
A witch’s cauldron can be a highly valued tool for many uses, as long as proper care it taken in its upkeep.