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curing and keeping dry - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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curing and keeping dry

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  • curing and keeping dry

    Hello. We just received our oven from the factory yesterday, preassembled. The Toscana 100. Now I am looking at the directions and getting advice from other sources and have some concerns. One of my concerns, since we were planning on positioning the oven outdoors, is whether or not we need to worry about rain or water condensation at all. We do get freezes from time to time, and wouldn't any water in the oven..... say if it wasn't completely cured..... cause a crack when freezing??

    The other thing another pizza oven expert told me was that the oven needs to be re-cured if it has been sitting for awhile.

    So, really two questions:

    1. I was planning on putting this outside and let it be rained on and snowed on. Is this REALLY a bad idea.

    2. Is just one curing needed? Or, do I need to recure the oven after it has been sitting unused after.... say.... two weeks?

  • #2
    Re: curing and keeping dry

    Hi Sharon,

    James here. Welcome aboard.

    Your Toscana can just sit out in the cold, rain and snow. It's will insulated and comes with weatherproof stucco. Keep the door closed when you aren't using it, to keep water out. I've said this before, but I've cooked in the snow and rain in a Casa90, and it works fine.

    The basic theory is that the insulation that keeps heat in the oven, keeps cold out. The enclosure keeps it dry.

    The Toscana has a brand new Casa100 inside, so you should follow the regular 7 day curing schedule. Slow raising the temperature every day, and taking a lot of care to never get the first fires too hot. Tammy has send you the curing instruction as a PDF. You can also find it online here:


    Once you cure your oven, you don't need to specifically cure it again after a period of damp and not being used. Still, you will want to bring it up to heat a little more slowly, and give yourself more time to fire it and get ready to cook.

    Pizza Ovens
    Outdoor Fireplaces