Preparing/Seasoning/Using a Carbon Steel Pot I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am not sure how to prepare it to both be 'non-stick' and so that flavors will not be transferred from the pot to the syrup. Is there a way to treat a large pot to do this? 

I have looked at stainless steel pots in this size range, but they are more expensive than I care to invest in this project.

Are there any other alternatives accomplish the same goal?
You can't do it. Cooking vessels are divided into reactive and non-reactive. Practically all uncoated metal pots (except for stainless steel) are reactive. This means that they will leach an off taste into the food. There is no way around it, and seasoning won't help either. It is effective for frying, but not boiling. 

If you want to have no metal leached into your food, you need to buy a nonreactive pot.