the whole pan needs to be seasoned if you don't want it to rust. the actual cooking surface needs to get "refreshed" more often though. in any case, the same p

the whole pan needs to be seasoned if you don't want it to rust. the actual cooking surface needs to get "refreshed" more often though. in any case, the same problem occurs if any random drops of fat get sandwiched between the pan and surface, which happens pretty often just from splattering.