Seasoning (initial use of stove) - same rules apply for outdoor chimineas

Multi-fuel cast iron stoves need seasoning. Cast iron is the best material known for retaining heat and it MUST be seasoned correctly to avoid it cracking.

Prior to initial lighting where wood burning only is required, take out all of the grating and replace with a 25mm (1") bed of sand. For multi-fuel burning, leave all the grating in situ. Please note that in some stoves the grating is not removable and burning can be commenced on the grate provided.

First lighting of the stove should be a very small fire with the flames well away from the sides of the stove. Ensure all the air ventilators are CLOSED to prevent the fire from roaring or over-heating. The stove should be kept burning low like this for 3 > 4 hours before gradually increasing the heat / size of fire over the next 7 days.

Allow 14 days gradual burning in of your new stove before full fires are used. The initial smell from the fire is the paint and fire cement curing and this will gradually disappear.

Stove paint must be baked on to the surface of a stove to cure. During the first few hours of burning, there will be some fumes / smoke as the paint bakes on. When the cast iron body of the stove is properly heated, it usualy takes about an hour or so after that to bake / cure the paint. It is wise to ventilate the room well by opening windows / doors during this time and where possible, leave the room.