So I made a huge stock pot of chili for the Super Bowl and the same thing happened to me as last year: there is a thick coating of burnt stuff on the bottom of the pot, and I'm ferociously scrubbing away to remove it. I'm figuring the pot was not seasoned properly initially. Is it too late after I clean it to try this? Or is there some other recommendation for avoiding this problem in the future? My chili was on very low heat for hours, so I don't think it's a temperature problem. Much thanks for any help all of you can give!