We reccommend always re-seasoning your iron cookware in the ovens - not on the hot or simmering plate of your cooker. It gives a much better finish - just remember to remove the wooden parts of pans etc! Saucepans and frying pans will need re-seasoning much more frequently than baking trays and pizza peels as they are exposed to oils less frequently. The full process is below; do get in touch if you have any questions.
Wash in hot soapy water and dry thoroughly.
Remove any rust spots with fine wire wool or sandpaper.
Cover every surface with a thin coating of cold pressed flax seed oil using a cotton cloth. Leave no 'pools', just an oily layer on the metal.
Place one of our full oven baking trays on the lowest runners in your simmering/lower oven to catch any oil drips.
Place the item you are seasoning on the oven shelf above the tray in the lower/simmering oven.
After 15 minutes move tray and shelf with item to the roasting/upper oven.
After 80 minutes (20 minutes more than for conventional cookers) move the tray and shelf with item back to the lower/simmering oven to 'cool'.
After 15 minutes remove the item from the lower oven and allow to cool to room temperature.