Good. I knew I’d seen it in English a couple years ago…but I forgot.
I’m not sure I believe in the “cooking” methods of timber seasoning; they may work but the reports I hear are equivocal.
As for warping: I saw some interesting boxwood artifacts last night - some boxwood folding meter sticks that were in the neighborhood of 100 years old (possibly older). They only showed a few mm of warping over the length of a meter, and are stamped “Warrant’D Best Boxwood”.
So it is indeed possible to avoid or work around the warping issue. Uillman’s comments about sapwood vs heartwood may indeed be the key, it’s certainly a plausible explanation for some observable problems. It’s also likely that the direction of warping (at least, for straight-grained pieces) can be anticipated, and worked around for some parts.
I’ve heard widely divergent opinions and reports about the length of time boxwood takes to season - ranging from several decades or more, to less than a year. I’ve done a bit of experimenting, and my initial impressions are that once boxwood has reached the target moisture content, it seems less subject to shrinkage and cracking (the two main problems with using under-seasoned timber) than other timbers of the same “age” after cutting.
Lastly, in commercial boxwood trade it is believed that the wood doesn’t have to be completely “converted” (resawn or split) immediately after felling; it seems sufficient to split the logs in half, once, as long as the split follow right along the central pith. The resulting semicircles of wood go “wedge shaped” as they shrink unevenly - boxwood shrinks more circumferentially than radially, which is the cause of end splitting and checking. Full logs of boxwood will not survive drying, as Uillman notes, but half-logs seem to do just fine if handled with care (and in fact seem less fussy than many other woods). Interestingly, it doesn’t seem to be thought necessary to wax the ends of boxwood logs, as long as they are not “in the round”.
Bill
This “cooking” of woods is something that is decidedly unappealing to me. Take a piece of broccoli, It is crisp and full of life. Cook it, even briefly, and it suddenly becomes mush. Dead and lifeless. And its structure has changed dramatically. This “deadness” may be noticed in woods that have been kiln dried. There is life in a piece of air dried maple which might be noticed when handplaning. It is the cell walls being severed and it feels like a fresh vegetable beneath the blade. Now, the cell walls of a piece of kiln dried maple have been exploded by heating them up, releasing their vitality like a million little waterballoons. When handplaning, it feels like a piece of cardboard, dry, dusty and lifeless. I may well be all wrong about this. But I personnaly don’t want my pipes in the oven before (or after) they are completed. That said, I also believe that the fitting of ferrules will benefit from a warm drying chamber, especially if it must be done in the summer or in a very wet climate.
Hamish Moore cooks his boxwood, and I don’t think anyone would accuse his pipes of sounding dead or lifeless. 
Some of you may have seen his essay on this subject, but in case you haven’t, here it is: