If you've purchased an unfinished Grande, you will need to season the iron parts before use and to protect them from corrosion. Seasoning is absolutely necessary to prevent cast iron from rusting. Please read the instructions thoroughly before starting.
Step 1
Unpack your Grande bread oven and verify that you have all of the following parts:
- (1) baking stone
- (1) baking tray with silicone mat
- (1) lifting handle for baking tray
- (1) handle with two screws for oven hatch
- (1) cast iron hatch with two screw holes
- (1) cast iron cloche.
Step 2
Preheat the oven to 450F. Position a rack with enough room to fit the cloche and place a baking tray or foil on a rack below for any drips.
Note: the seasoning process produces smoke. Turn on a kitchen exhaust fan or provide other ventilation.
Alternatively, seasoning can be done over a baking tray in an outdoor propane grill, with burners set for indirect heat and a grill temperature reading of 400-500F.
Step 3
Lightly hand wash the cast iron hatch and cloche. Dry immediately and thoroughly. Proceed with the next step immediately after drying.
Step 4
Using a lint-free cloth, apply a very thin coating of grape seed oil, soy oil, or flax oil to the cast iron hatch and cloche. Rub out any pooled oil and wipe away excess oil.
Step 5
Carefully place the iron parts in the preheated oven and bake for 45 minutes. Parts will become darker as the oil polymerizes and forms a food-safe protective coating on the iron. Expect a color anywhere from bronze to charcoal or black. Color varies with oil, time, & temp.
Step 6
Allow parts to thoroughly cool in the oven before carefully removing. Once seasoned and cooled, the cast iron hatch is ready for its handle which is installed with the two Phillips head screws provided. Apply another coat of seasoning every couple of bakes to start, and then twice a year to follow. Season more often if you live in a humid environment. Take care to store cast iron in a dry location, away from anything wet.