A good rub-down with oil prevents rusting.Worst-Case Scenarios
There are basically only two really bad things that can
happen to your cast-iron cookware, scaling and rust—and
neither of them is that bad.
Scaling happens when you heat the pan too often without
adding extra oil to it. Rather than coming off in microscopic
bits, as the seasoning normally will, the layer of polymers
sloughs off in large flakes. For the pan to reach this state, I