[Syrupmakers] Proper coolong of kettle

[bill gunter]

David,
   
  Cast Iron has a lot going for it when used for cooking utensils.  It can retain its shape when an extreme amount of heat has been put to it, because there is no organization of the molecules with cast metals.  That is also the reason it is very brittle.
   
  I have always heard you can not let a kettle set after it has been heated red hot and let a small amount of cold water hit it after it has set for a while with heat under it.  This can and will cause the kettle to crack.  This is what my Grandaddy Winstead told me and he was a Black Smith by trade.  Born and raised just outside of Wilson North Carolina Oct 27,1886.  
   
  I have always drawn up a 55 gal. drum of water along with 6 or 7 five gal. buckets of water (or juice if still cooking) and let it reach room temperature while I am cooking my last cooking for the day.  As soon as I take up the last of the syrup of the day, I cut the heat off.If you are cooking wood, pull the fire and cover with pummies.  Have someone ready with the 5 gallon buckets to pour them in as fast as they can while stirring the water or juice around and up on the sides of the kettle.  Continue until you fill the kettle. 
   
  These kettles are hard to find and getting even more expensive to buy.  It is just not worth the risk to me and I have an extra 100 gallon kettle to fall back on if something were to happen to mine.
   
  With all of that said, I have heard from people that did not pull the fire and took there time cooling the kettle.  When they did pour cold water in it, it cracked.  Just not worth the risk in my opinion. 
   
  I hope this helps and that I was not to long winded with my answer.
   
  Bill Gunter
  Perry, Florida

David Wynn <davbre at sumnet.tv> wrote:
          I read where Bill Gunter was warning about the proper cooling down of the kettle. Will someone elaborate on this procedure as I can not afford to crack mine.
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