Breaking in your Fire Oven

Cookware: Fire Oven
Time: As your recipe directs.
Frequency: For your first few meals.

Your Fire Oven Set arrives seasoned and ready to cook. Begin with meals that use a little oil, butter or fat to help the seasoning along. Give each piece a turn as you get to know the set. Caramelising onions is the perfect kickstarter. 

Ingredients

Fire Oven Set
Oil or butter
Food
Time

Method

Give your Fire Oven Set its first wash and dry each piece thoroughly.

Begin with dishes that use a little oil or fat.

Use all pieces if possible. Use the lid as a skillet for frying. Give the pot a turn for roasting or baking, fitting the lid when the dish needs covered cooking.

Use the trivet to raise a roast above the juices. After washing, dry it thoroughly and wipe on a thin coat of oil.

Use the bale for lifting, then remove it before cooking so it stays away from the heat.

Wash, dry and lightly oil the pieces you have used. Then cook with them again.

Good to Know

To prep the surface of the cast iron, we recommend recipes that use oil or butter. Lennox has a couple of amazing recipes to get you started, but even home favourites work. Like mushrooms in butter, roast potatoes, or focaccia.

Roast potatoes spend time against the oiled surface. Mushrooms soften in butter before they brown. Baking gives the iron warmth all around. These are useful early meals while the seasoning is young.

This is a getting to know you phase, so give yourself time to see how the iron cooks.

You do not need to use every piece at once. The pot and skillet build seasoning through cooking. The lid and trivet will see different amounts of fat and heat, depending on the dish. The bale has its own job outside the heat.

Some pieces will darken sooner than others. Let them. There is no need to make the whole set match.