R E N A I S S A N C E O U T D O O R
4
Seasoning Le BOL
Like a cast iron pan, the sear plate of Le BOL must be seasoned prior to its first use. Seasoning
the sear plate will make it more non-
stick and will help protect it from corrosion when it’s not
in use. The new plate has been treated with a thin layer of oil to prevent rusting during
transportation.
To season the sear plate:
1.
Clean the sear plate with soap and warm water prior to seasoning. If any surface rust
appears on the sear plate it can be removed with steel wool or a wire brush.
2.
Build a tipi-style fire in the center of the burn pit. For the main fuel, smaller pieces are
recommended to allow for air to easily pass between the logs. This will allow Le BOL to
light faster and burn cleaner.
3.
Wipe a thin layer of grapeseed oil or vegetable oil (oil with a high smoke point) onto the
sear plate as Le BOL heats up using a clean rag.
4.
As the oil on the sear plate dries and turns brown/black, continue to apply several
additional coats of oil. With use, the sear plate will develop a darker coating. Each coat will
help protect the sear plate.
Sear Plate “dishing”
Once hot, the sear plate will begin to “dish” slightly or bend downwards in the center. This is
normal and will allow oil or fat to drain into the center of Le BOL rather than onto the ground.
The sear plate will return to its original flat shape once cooled. If oil drains to the outside edge
of the sear plate it is likely that it is not on a level surface.
If Le BOL bows outwards rather than inwards, the sear plate simply needs to be flipped over
prior to the next use. Once flipped it will dish in the correct direction. Do not forget to season
the sear plate after flipping it.
