stored it in the oven for a month’s worth of heating cycles,
without ever oiling the surface. It’s easy to avoid the
problem by oiling the pan after each use and not
overheating it (if you’re storing it in the oven, don’t leave it
there during the cleaning cycle, for instance), but once it
happens, there’s no turning back—you’ll have to reseason it
from the start.
Rust can appear on a cast-iron pan that is not seasoned
well enough and is left to air-dry. Unless the entire pan has
rusted (in which case, you’ll have to reseason the whole
thing), a rust spot is not much to worry about. Rinse out the
pan, heat it until it dries and smokes, and rub it with oil.
After a few uses, the rusted spot should be perfectly
seasoned again.
Which Pan Should I Buy?
If you’re lucky enough to come across a reasonably priced
cast-iron pan (under $50 or so) from the early twentieth
century at a yard sale or flea market, scoop it up
immediately. You can also occasionally find good deals on
eBay and sites like it.
I personally find it ridiculous to pay the $150-plus that
some sellers are asking for old cast iron when a new cast-
iron pan, like the 10¼-inch Seasoned Cast-Iron Skillet from
Lodge costs a mere $16.98 and will give you an equally
lustrous nonstick surface with just a bit of time and care.
THE CORE: THE EIGHT POTS
AND PANS EVERY KITCHEN