Topcap seasoning

The Precision top is made of enamelled cast iron. This does NOT need to be burned in, but is immediately ready for use. You do need to maintain it to keep it in good condition.

The precision top from Bastard is made of cast iron. Not only does it look beautiful and robust, it is also a solid precision instrument. Provided you pay attention to it. Cast iron needs to be seasoned to keep it in top condition. This is also called “Seasoning”. By properly baking your precision top, it remains indestructible and runs smoothly. Baking ensures that oil bonds with the cast iron and forms a protective hard polymer layer. This layer protects the cast iron against weather, wind and temperature. In addition, it allows the two parts to connect better so that the precision top can optimally do what it is intended for; regulate or shut off air circulation.

The best oil for your precision top is raw linseed oil (also called linseed oil or flaxseed oil). Other oils and fats work less well.

Step 1: Wash and Dry

Wash well with hot water containing a good splash of vinegar.

Rinse with hot water and dry thoroughly.

Step 2: Grease

Apply oil liberally and rub in well.

Rub the oil with a cloth so that a very thin layer remains.

Step 3: Bake in

Start at a temperature of about 200°C in a barbecue or oven.

Bake the cast iron for an hour.

Let cool for 20 minutes.

Step 4: Apply layers

Repeat steps 2 and 3 to 6 times for 6 layers.

At each step, increase the temperature slightly to 260°C in the last step.

Step 5: Calibrate Precision Top

Take some of the finest grit from the bottom of a bag of charcoal and mix this with the linseed oil to a paste of yogurt thickness.

Apply this to the parts that touch.

Step 6: Bake 1 more time

Bake for another hour at 260°C and let it cool down completely. Now the two parts should fit together almost seamlessly. If not, repeat steps 5 and 6.

Cast iron after each use or cleaning lightly rub with some oil.