Everybody needs a cast iron skillet!

Melissa H, Fuquay Varina, NC

unrestored chicken fryer

"I am proud to have this piece displayed on my cooktop at all times."

Melissa's restored chicken fryer

Melissa wanted to restore a lidded chicken fryer that used to belong to her parents. She followed directions found on the web but sent the piece to Dutchmans Creek when the results were unsatisfying.

The dozen or so slides following this one show the transition of Melissa's pan from unusable condition to restored family treasure. The short version is shown immediately below as 4 thumbnail pics. The longer version just goes into more detail.

The chicken fryer was made by Birmingham Stove & Range in the 1960s. It is part of BSR's Century Series of cookware.

Here is the short version:

As received
unrestored chicken fryer
Cleaned
cleaned but not seasoned chicken fryer
Seasoned
restored /seasoned chicken fryer
Happiness!
happy customer

Before cleaning and seasoning

Previous efforts to clean the chicken fryer left it with areas of raw iron, rust and baked on crud.

Before cleaning and seasoning

Overall it is in really good shape.

Before cleaning and seasoning

Nothing about this piece looks like it will present any particular problem.

After cleaning, before seasoning

The bottom portion of the pan was soaked in a lye bath until the crud was removed.

After cleaning, before seasoning

After the lye bath, it was scrubbed.

After cleaning, before seasoning

After scrubbing it was treated in the electrolysis tank to remove the rust.

After cleaning, before seasoning

After electrolysis tank it was scrubbed again and thouroughly dried.

After cleaning, before seasoning

The lid was treated separately from the bottom using the same series of treatments. After the lye bath it was scrubbed and sent to the electrolysis tank for rust removal. After electrolysis, another scrubdown, and thorough drying, the pan was ready to be seasoned.

After cleaning, before seasoning

The dimples in the lid help steam condese and fall evenly across the entire surface of the contents. The style of this self-basting feature helps identify the pan.

After seasoning

Each piece of the pan was coated with a vegetable oil - in this case Original Pam™ Excess oil was removed from the surface.

After seasoning

The pieces were heated in an oven at a temperature between 450 and 500 degrees F. for about an hour.

After seasoning

The chicken fryer was seasoned a second time using the same procedure.

After seasoning

After seasoning twice, it was done!

Happy Customer!

Happy customer!