3 ms·
Same. The only rule I have for mine is "oil it when you're done." I'm a guy who just never washed it. Scrape it, heat it with oil, rub it down...and done. M
by axaxs 5y ago
Same. The only rule I have for mine is "oil it when you're done." I'm a guy who just never washed it. Scrape it, heat it with oil, rub it down...and done. My wife insists on washing it normally. Though well seasoned, it will absolutely surface rust in lot of places if not oiled after dried.
- WillPostForFood 5y agoIf the pan is well seasoned, it shouldn't be rusting. It is showing the seasoning is thin or incomplete and water is reacting directly with the iron.
- axaxs 5y agoThe inside bottom I should say is well seasoned. The sides, handle, and outside...not so much. In my experience even the inside bottom will at times rust in places. Likely where the seasoning broke or was tore through in scraping.
- estaseuropano 5y agoOur cast irons have a good seasoning and we never need to scrape them, no matter what we cook. A hard rub with a wet cloth, if necessary a few minutes soaking before that is the worst we do. We did an initial oil (sunflower or rapeseed) or two, either on the flame or more likely in the oven, and my partner cooks with a lot of oil. No expert at all so maybe we have just been lucky so far, but it works.
- axaxs 5y agoIt really depends on what you cook, and when you clean it. If you can stay on top of it, you can usually just wipe it down with oil cloth while it's hot, and presto, like new. If you run it too hot and dry and start burning something, and let it sit and cool...get the hammer and chisel. I usually don't preseason my pans, as just cooking will take care of it over time. I do however take an angle grinder to the inside to get it glassy when new. Much easier to cook eggs on than that sandpaper Lodge gives you.