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Although your Wood-Fired Oven may seem dry once it is installed, there are still small pockets of moisture in the mortar and brick that need to work their way out.
“Curing” is the process of building small fires to dry out the moisture from the mortar, concrete, and bricks in your Oven. You will need to Cure your Wood-Fired Oven before you start cooking food.
If you get a massive fire going during the Oven’s first use you could cause significant cracking from the cement and brick drying too quickly. The high heat could turn the water trapped in the bricks into steam which will expand and crack your Oven’s bricks.
Check out this video where we discuss your Best Practices For Curing Your Wood-Fired Pizza Oven:
The idea behind Curing is fairly simple. To Cure your Oven you should create small fires using increasing heat to slowly drive the moisture out of the cement and bricks. Follow the 5-Day Curing Schedule below for the best Curing results:
You should aim to keep your Oven at its target heat for at least 3 hours per day.
Lighting your Oven for the first time is a momentous occasion! You will need to keep feeding your fire with wood and gauging the oven floor temperature to stay close to your target temperature for those three hours.
The initial fire must be started slowly. When lighting the first fire, keep the flames low so the moisture can be slowly released from the Oven and the surrounding masonry work. If you build a large fire in your Oven from the onset, you could compromise your Oven’s longevity and cooking efficiency, and can ultimately cause permanent damage.
Once your Oven is Cured, you are FINALLY ready to start cooking!
