Over the winter of 2015-16 I tried out a new method for restoring a very rusty cast iron old Holcroft skillet that had been used as a garden ornament for many years and was decidedly the worse for wear. I recently came across a picture I’d taken of it in 2006 and it had been a garden ornament for a good while then. There were nearly ten more years of rusting after that!
Anyway, a bit of back story. We work in woodland over the winter (more on that here) and a hot lunch is extremely welcome, so we decided to start making proper use of the skillet. Some logs and slabs of stone had been used to form sitting places and were already nicely set out to be used as an outdoor cooking area, so that’s where we cook.
Come lunchtime, we bring out the basket of supplies, set up the stove and get cooking.
This stove is an MSR Dragonfly multi-fuel stove and while it isn’t cheap, it’s a well made piece of kit and runs on any petroleum-based fuel. The first time we cooked bacon and egg rolls was delightful – just the two of us in the middle of the woods on a chilly January day and we could provide ourselves with a hot meal. We’ve cooked for other people since that first time and everyone has reacted with the same pleasure. It’s an instant mood-lifter.
I had previously seasoned the skillet using lard and it worked pretty well – the first eggs cooked in it came out perfectly and nothing stuck to the pan. We used it all winter with no issues. At home, I’d scrub it out with a hard brush and hot water, dry it straight away and wipe a light coating of oil or fat over it to keep the rust off.
The thing is, if it wasn’t wiped with oil or was left wet, then it did rust, so I looked for other seasoning methods and came across Sheryl Canter’s excellent blog on the chemistry of cast iron seasoning. Here, she discusses the polymerisation qualities of varying oils and fats and explains why flax oil is the best to use for seasoning. Polymerisation means that the combination of iron, heat, oil and oxygen creates a plastic-like protective layer on the iron. She recommends that you use the oven’s self-cleaning function to clean off old seasoning, but our oven doesn’t have that feature so I just scrubbed it out as well as I could.
The idea goes like this: put the pan in the oven and heat to 100C to open up the iron’s pores. Take the pan out and wipe all the inside surfaces with the lightest smear of flax oil (you must use pure food-grade flax oil), then wipe it again to make sure you’ve removed any excess. Put it back in the oven, turn to full heat and let the pan bake for an hour. Turn the oven off and let the pan cool completely. Repeat five or six times until you have a smooth dark veneer on the pan’s cooking surface.
Without having the inside ground by a machine, a smooth veneer simply isn’t going to happen with that old skillet, but I thought it could do with some TLC, so decided to give the method a go. Five seasonings later and it’s looking pretty good, even wood-ready. Compared to how it was before I started work on it, it’s impressive. The surface looks like it’s been freshly oiled , but it’s completely dry and there is no tackiness at all.
Does this seem a little obsessive? It might do, but I wanted to experiment with how what was an unusable skillet could be turned back into something to be proud of and, above all, something that could be used again, and I believe I’ve done it.