G'day Keith,

Welcome to the Forum.

If you are like me and don't own one of those BBQ contraptions with a lid, there is always the option of seasoning your pots over a camp fire. I've been seasoning my pots that way for donkeys years and have never had any problems

Heat the pot up over a fire to the point where cooking oil would smoke profusely if applied .

1. Rub a thin layer cooking oil all over the inside of the pot. I often use a screwed up ball of newspaper to apply the oil. If you find it too hot to handle, use extra long handled metal tongs to hold the paper wad.

2. Remove pot from the fire and continue adding thin layers of oil as it cools.

3. As required, repeat steps 1 and 2 until the pot has a beautiful black lustrous finish. I also do the outside of the pot at the same time, which is advisable particularly for Bedourie's which tend to rust more easily than cast iron pots.  

Bedouries are a fantastic camp oven and if you keep them well oiled they should last at least a lifetime.  

Hi guys
I collect my 12 " bedourie tonight and was wondering how to season it ?
Do you treat it the same as a cast iron oven?
many thank Keith