I have been using stainless pots with good results and I use the same pots for different alloys so the lead left over when cooled must drop out of the pot. I am not sure if cast iron will release the cooled lead...never tried it. On the other hand the cast iron may work to keep a more constant temperature which is what you want.
I am going to see if I can find a cast iron pot of the right size and see if it is better.
Others will have more first hand experience so I will hand it over to them.
Ive used both and cast definitely works better for temperature consistency. BUT you can use pretty much anything when it comes right down to it...Hawg says he used a bean can the first go round!
The consistency would be based on the wall thickness. And generally cast is thicker. But if you can find a good heavy wall stainless it'll do just fine.
The ability to dump the slug left in the pot after it cools is going to be based on the taper of the sides. There's going to be some shrinkage in the slug but if the pot is a deep drawn straight side deal it may still get hung up. The flaring sides of cast pots neatly get around this. But then a good variety of stainless uses flared sides too.
Eventually you will come to enjoy the small but life enhancing benefits of the cast iron. Left overs come right out with cooling. P.S., Don't let anyone beat you up on the fact that cast iron is for cooking - even if they are right. Just say you found it at a garage sale where the guys swears he used it for years melting lead as did his Father and Great Great Grand Pappy.
These work just fine and with the bail are easy pouring using a 3/4 box wrench on one of the legs. Just remember to buy one and not steal it from your long suffering niece.
Ive used both and cast definitely works better for temperature consistency. BUT you can use pretty much anything when it comes right down to it...Hawg says he used a bean can the first go round!
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