When you first buy a wood-fired oven, it's important to properly season it before use. This process, also known as curing, helps protect the oven materials, improves its performance, and prepares it for cooking. Here's a general guide on how to season a new wood-fired oven: Clean the interior: Remove any debris or dust from manufacturing and shipping. Wipe down the interior with a damp cloth. Start with small fires: Begin with 2-3 small fires over 2-3 days. Use kindling and small pieces of hardwood. Keep these fires burning for about 1-2 hours each. This gradually heats the oven and starts to dry out any moisture. Gradually increase fire size: Over the next few days, slowly increase the size of your fires. Burn for longer periods, around 3-4 hours each day. Aim to raise the oven temperature each day. High-temperature curing: After about a week of gradually larger fires, build a larger fire. Aim to get the oven temperature to around 700-900°F (370-480°C). Maintain this temperature for several hours. Apply oil to the cooking floor (for some ovens): Once the oven has cooled slightly but is still warm, apply a thin layer of flaxseed oil or another high-temperature cooking oil to the oven floor. This helps create a non-stick surface and protects the material. Final high-heat burn: After oiling, do one more high-temperature burn to set the oil. Let it cool slowly: Allow the oven to cool down naturally after each firing. Important notes: Be patient. Proper seasoning can take 1-2 weeks. Never use water to cool down the oven, as this can cause damage. Ensure proper ventilation during this process.