Re-Cooking Intuition Liners?

I have a 5-6 year old pair of Scarpa Denali XTs (the blue ones) with about 50-75 days on them.  I'm thinking about re-cooking the Intuition liners to try to get a better fit with my new orthotics. 

Does anybody have personal experience with re-cooking the liners?  Was it worth it?   I'm going to have someone else do it, of course.

Thanks in advance.

JJ

I have Dynafit liners, not Intuition, but I just had them cooked a third time after about 3.5 seasons of use, and the result was good. I went in expecting to buy a new pair of Intuition liners, but Eric at Marmot convinced me to give the old liners one more chance. He was right!

Same sort of deal with my Scarpa T2 liners, before I switched to the dark side...

With each pair of boots, the first cooking was done by someone who seemed maybe not so experienced, and I had to go back right away for the second cooking, which was done by Eric. So getting this done by someone who has experience and has really studied the process (i.e. uses their brain) seems important.

If one is not handy I would suggest that someone else do it for them.
But it can funk up the house or store if you bring an old liner in and it blows out the customers.
The scene when Jim Carrey in Pet Detective comes out of the bathroom comes to mind.
Anyway I have gotten pretty good at this over the years, but I have a baking history and not that of the 420 kind, well in the past.
I digress...But if you have a convection oven and keep the heat around 240 F degrees and bake the liner until soft. Do not overbake or the liner tends to shrink.
There are pretty good step by step processes on TGR HERE .
Do what you feel comfortable with.
I could go on and on and on..... for what it's worth...I like sunsets and walks on the beach

And getting caught in the rain?

I've baked a couple of pairs of liners myself -- if you have an easy foot to fit, I think it's fairly straightforward. I preheat the oven to 250 or so, then turn it off and put the boot liners in. Takes 10-15 minutes for them to be good and soft. Getting them onto your feet and lined up in the shells is the hard part, unless you have help. It's still pretty easy to screw up, but you can always reheat them and try again.

The newer fitted liners that come in the Scarpa's don't need as much heating or they will shrink, been there done that. The intuitions that are softer tend to take more than 5 bakings. I would watch that bake time to keep it around 10-12mins.
Good suggestion by Marcus to turn the oven off (if you don't have a convection oven) and let it sit in there. Maybe preheat (300) it a little higher to compensate for the heat loss on opening the oven. I would test that 1st with a thermometer because all ovens have their own temps.

Edit-I love it were taking baking and skiing!

I followed the instructions at the URL below and had good luck with set of at least twice-baked Garmont G-fit liners. Don't know if the same apply to your brand and model though.

www.wildsnow.com/72/bootfitting-for-backcountry-skiing/

Good luck!