Cast Iron Oven 26cm: First Use, Seasoning and Daily Care

Quick answer

Season your Cast Iron Oven 26cm before its first meal, then clean it with hot water and a stiff brush, dry it thoroughly on the stove, and apply a thin oil layer after every use. That routine prevents rust and builds a reliable cooking surface.

Step-by-step: first use, seasoning, and daily care

1. Scrub off the factory coating: Wash the pot and skillet with hot water and a few drops of mild dish soap, using a stiff brush or non-scratch scouring pad. Rinse and dry immediately with a towel. Common mistake: assuming the factory coating is seasoning and skipping this step, which leaves a sticky film. The oven should feel bare and slightly rough before you oil it.
2. Apply a very thin oil layer: Rub a neutral high-smoke-point oil (such as grapeseed or canola) over every surface, including the lid and handle, then wipe it off with a clean cloth until the surface looks almost dry. Common mistake: leaving visible oil pools, which turn gummy during heating. If you can see oil sitting on the surface, wipe more off.
3. Heat the oven to polymerize the oil: Place the pot and skillet upside down on a baking sheet in an oven at 230°C (450°F) for one hour, or heat them on an induction stovetop over medium until the surface darkens and stops smoking. Let them cool completely in the oven. Common mistake: opening the oven door repeatedly, which drops the temperature and prevents a hard finish. The surface should look matte and dry, not glossy or tacky.
4. Cook your first meal with enough fat: For the first few uses, cook dishes with a generous amount of oil or fat, such as seared meat or fried potatoes, and avoid simmering watery sauces for long periods. Common mistake: boiling water in a freshly seasoned oven, which strips the new layer. Acidic or watery dishes can wait until the seasoning darkens.
5. Clean with hot water and a brush: After cooking, let the oven cool slightly, then scrub with hot water and a stiff brush. Avoid soap for everyday cleaning; use a small amount only if food is stuck. Common mistake: plunging a hot oven into cold water, which can crack cast iron. The oven should still feel warm, not cold, when you start cleaning.
6. Dry on the stove, not on a rack: Set the pot and skillet on an induction or gas burner over low heat for two to three minutes to drive off moisture, then wipe with a paper towel. Common mistake: air-drying, which leaves hidden water in the pores and leads to rust. The surface should look completely dry before you oil it.
7. Oil lightly for storage: While the oven is still warm but not hot, rub a teaspoon of oil over all surfaces and wipe off the excess. Store uncovered or with a paper towel between the pot and lid to allow air circulation. Common mistake: sealing a damp oven in a plastic bag, which traps moisture and causes rust. Store in a dry place, not in a damp camp box.

Product facts

• Cast Iron Oven 26cm: Made in Japan of premium cast iron with a rounded bottom for increased heat conduction. The rounded bottom heats evenly, so a thin, even seasoning layer is less likely to develop hot spots that burn off.

  

• Cast Iron Oven 26cm: Both the pot and skillet are compatible with induction stovetops. You can season and dry the oven on an induction burner at home, not only over a campfire.