Ed, since it's a new pot, there should be instructions on how to season it, based on what the manufacturer has done so far. If not, here's what I'd do.
First, find a spot where you can build a fire. Start a hardwood fire and let it burn down to a good bed of coals. Keep adding chunks of wood to keep the fire going. Nearby, set up your pot, for seasoning. (Put on bricks, blocks, stand, etc.) IMHO, the light smoke from hardwood coals helps in the seasoning process for one of these pots.
Do whatever is needed to clean the pot before hand. Probably wash in hot soapy water and rinse, rinse, and rinse again with hot water. (Heat water in stockpots over your burner, if you can't get it otherwise.)
Buy a bucket of lard from the grocery store. If you can't find that, use Crisco. For this purpose, I'd rather use lard. Just personal preference. :)
When, you're all setup, shovel some of the coals under the pot just to warm it up. Add a couple of pounds of lard to the pot, and let it begin to melt. Careful here..... using a large rag, dip it into the melted lard, just enough to slightly dampen the rag. Wipe the rag over the inside and outside of the pot (above the fire line). Continue to melt the lard. Now use a pair of tongs with your rag to wipe the lard over the inside of the pot. A rag securely tied to a stick will work, too. Repeat spreading the melted lard over the upper parts of the inside of the pot, fairly frequently.
Using another rag, rub it over the unmelted lard to get it saturated. Continue to wipe down the outside of the pot, being careful not to get burned or allow too much excess lard to run down the sides and into the fire.
Keep the lard temperature below the smoking point. If it starts to smoke, rake the coals from under the pot. When the fire gets too low, add more coals.
Continue this process and watch the color change in the pot. It should be changing from raw metal grey to black. Add more lard, if needed. Actually the more, the better.
After a couple of hours, or so, pull out the coals. Dip out the lard and put it in a metal pot for future use, if it hasn't turned black. Let the pot start to cool. When it's cool enough to handle with heavy duty oven mitts (welding gloves, etc.), turn it upside down. Wipe the bottom surfaces with your lard saturated cloth while it's still hot. Do this several times, as the pot cools.
Repeat this process a couple of times, if time permits. before you use it for your stew. Then, repeat again, after the stew. You may need to go through this seasoning process after each stew, for a while, until you get a good seasoning level built up. And, always, pay special attention to the bottom of the pot, after each cook, especially since you're cooking with gas. Wipe on another coating of lard as soon as the pot is cool enough to turn over.
Hope this helps, a bit.
Lee
