From my post about the proper use of a cap and ball revolver:
While the parts are still warm, cover well with olive oil, lard, tallow, Crisco or any commercially made black powder lubricant. Vegetable or animal-based oils are best for black powder, as they keep fouling down. These warm parts will soak up these natural oils quickly. Don't be afraid to reapply. These will season the metal and prevent fouling from sticking so readily.
I saturate a clean patch with tallow or Crisco and push it down the bore. A hot barrel will soak up a lot of this natural grease but that's good.
Since I wrote that, I've learned that some commercial lard may contain salt. Or so I've been told. So watch the label if you buy lard.
I use "season" as somethiing of a loose term, but a term that everyone can relate to.
My own cast iron skillets are seasoned and rarely encounter water in their cleaning. I scrape them clean with a small spatula. If food stubbornly sticks to the pan, a bit of water and brief, vigorous scrubbing with a scratch pad removes it.
But this is noting compared to the soaking in hot, soapy water that my cap and ball revolvers get when I clean them.
All trace of "seasoning" is removed by such prolonged exposure to soap and water.
However, I still advise to heat the metal to warm and liberally apply Crisco, olive oil, lard or tallow (again, provided any of them are salt-free).
After a thorough coat, the parts are allowed to cool. The gun is then reassembled.
Steel and iron are absorbent. They will absorb grease and oil over time. After your revolver is cleaned and coated with natural oil or grease, the lubricant will continue to soak into the steel.
The next time you fire the gun, that absorbed oil or grease will help to keep fouling low.
Based on what I've experienced with my own black powder rifle and revolvers, I don't see the harm in "seasoning" your barrel in the oven.
However, you'll note that I counsel to use a very low heat, certainly not more than 200 degrees F and preferably 150 or lower. Leave the oven door open to ensure all moisture is driven out and to keep the oven temperature low.
When warm, apply the natural grease or oil to the bore and exterior surfaces. Allow to cool. Reassemble.
At the range, fire a couple of percussion caps before loading. This will dry the chamber area. But much of the bore will still bear traces of lubricant, which will help keep fouling soft or adhering to the metal.
I learned to leave a coal of natural oil or grease in the bore back in the early 80s, when I purchased a CVA Mountain Rifle in .50 caliber. It helps to reduce fouling and reduces the swabbing I must do to keep the bore clean for loading.
Anyway, that's been my experience with keeping a thin layer of lubricant in the barrel.
Others may disagree and that's their right.
Try it for yourself and let us know if there's a difference.
