First things first

Before the first meal, give the pot, lid and trivet a proper wash, dry them thoroughly and wipe on a thin coat of oil. Wipe the removable bale clean too.

Ingredients

Fire Oven Set
Warm water
Dish soap
Brush or sponge
Tea towel
Ironclad Balm or cooking oil

Method

Separate the four pieces. Wash the pot, lid and trivet with warm water, a little dish soap and a brush or sponge. Give them a proper clean. They have travelled a long way to reach your kitchen.

Rinse well and dry each piece with a clean tea towel. Work around the handles, rim and between the rings of the trivet.

Put the pot and lid separately over low heat for a minute or two to remove the last of the moisture. Dry the trivet thoroughly with the cloth.

Once the pot and lid are cool enough to touch, rub a very small amount of Ironclad Balm or cooking oil over every surface, inside and out. Give the dry trivet the same thin coat.

Take a clean part of the cloth and wipe each piece again until it looks almost dry. Work into the trivet’s rings so no oil is left sitting between them.

Wipe the removable bale with a damp cloth and dry it well. Keep it beside the stove, away from the heat, ready for lifting.

Good to Know

Your Fire Oven Set has already been hand seasoned before it reaches you. This first wash clears away anything picked up on the journey. You do not need to start the seasoning again.

A little dish soap is fine. It washes away loose oil without undoing the seasoning bonded to the iron.

The pot, lid and trivet have a few more places for water to hide. Pay attention to the fittings and the spaces between the trivet’s rings. A dry cooking surface is only part of the job.

The oil needs to be thin too. If you can see wet streaks or shiny pools, wipe again. Too much left behind can become sticky.

The pot, lid and trivet will not all darken at the same rate. They have different jobs ahead of them, and each will begin to show how you use it.