Curing simply means removing the moisture in the mortar. Curing will significantly help to protect the cooking ability and the life of your oven. Just as with the authentic ovens of Europe, it is highly recommended that you “break in” your oven by making a small fire (low heat) to dry out any moisture in the oven.
So, yes you need to cure your traditional brick and terracotta ovens (not necessary for portable ovens). It is recommended that before you begin you let your oven sit for about a week. You will be starting small fires and repeating daily for 5 days.
Start a small fire and let it burn throughout the day (4-5 hours) maintaining temperature:
Day 1. 140F/60C Day
Day 2. Repeat 215F/100C
Day 3. Repeat 300F/ 150C
Day 4. Repeat 400F/200C Day
Day 5. Repeat 480F/250C
Make sure that you close the oven door each night, which will keep in the heat and protect moisture from getting in until the curing process is complete. A visual inspection of your oven will provide you with the best clue as to its readiness; the brick surfaces transition from black to white as the charcoal is burned off the oven walls.
Click here to learn more about the curing process for a wood-fired oven.
