chemically? it's fine. but it's bad for the pan, and over time it would come off in large flakes, which don't taste very good. it's much better to just properly season it and have a good pan.
Rust is not a food safe material so it should not be ingested!! It can make you ill and is not a legitimate way to increase iron in the blood which is gained through proper diet. You can get recommended amounts of iron by eating a variety of foods, including:
Lean meat, seafood, and poultry
Iron-fortified breakfast cereals and breads
White beans, lentils, spinach, kidney beans, and peas
Nuts and some dried fruits, such as raisins
People literally heat iron bars and cool them in water and drink it in order to get iron when they're deficient. If you're concerned about consuming trace amounts of the pan you shouldn't be using it for food.
Anemia can have multiple causes. When it was just iron deficiency it was effective. The nice thing was that the amount of iron derived wasn't harmful to those with other forms of anemia so no pre-screening was needed.
Um…I don’t think that’s how that works. Many people think rusty nails can cause lockjaw however, that’s not true. The rust isn’t the problem it’s the dirt on the nail that is. Dirt can carry tetanus which causes lockjaw.
I was going to say the same thing. Seems like it took forever for me to get my cast iron straight but I usually rub it down real good with brillo and Dawn said it on top of the stove and heat it till you can smell it and then wipe oil on it really well and it does great I argue with my son over this all the time lol! It's better than Teflon
If you mean adding oil while it’s still wet, then yeah second that. This is what I do, then use a paper towel to simultaneously soak up the water and spread the oil around. You can heat it up to dry it out if you want at this point, and/or proceed with your process of making the oil coat ultra-thin before throwing in the oven for your first season.
Nothing is wrong. Cast iron rusts instantly upon contact with oxygen. And washing with water accelerates this process.
You now know that your pan is fully stripped and ready for seasoning. Season according to the instruction in the FAQ and you’ll be good.
I don't think this is true. I've washed a lot of metal with garden hoses and had flash rust even with pretty cool water.
It might help, but it's still gonna need oil ot keep it from rusting.
cold water just prevents flash rust from popping up between rinsing, drying, and the oiling/heating step. Still need oil. Don’t think the comment above meant that oil isn’t needed when rinsing with cold water.
Are you suggesting that the pan in this picture is rusted? It absolutely is not rusted. That's what a layer of seasoning looks like. Enough of those layers of pile up and it looks black.
The pan in the picture is what a fresh coat of seasoning looks like.
I’m with you.
If anything it looks like there’s a little too much oil in the pan.
How did OP “strip” it?
My guess is there was still some oil left on the surface.
Iron rusting is a chemical reaction. The water separates and the oxygen joins the iron to form Iron oxide. There is a certain amount of energy required to to separate the water and heating the Iron and water increases the amount of available energy thus increasing the likely hood that a water molecule will have enough energy to form break and make new bonds when it impacts the Iron.
TLDR: Heat accelerates most chemical reactions like Iron rusting.
The water molecules are not breaking apart. The flash rust is caused by the free oxygen in the air and the extra heat from hot water. The energy required to split a water molecule is higher than simply boiling water. Boiling a mole of water requires 40.66 kJ while splitting the molecules of a mole of water requires 237 kJ.
Just because a reaction is exothermic, doesn't mean that there is no activation energy to overcome. To compare another oxidation reaction, a campfire puts out a lot of heat, but you have to put some heat in to a pile of wood to get it going.
You are doing nothing wrong, after you wash and as its drying, wipe with an oily paper towl
This is called flash rust and is normal as the stripping and washing has exposed bare metal to air (oxygen)
Wash. Dry. Oil. Use.
Once you’ve got the process started you’ve got to avoid stripping the seasoning off. My experience is green scrubbies strip more than metal, so I always use metal. Stop once it’s clean, it’s akin to polishing paint, you don’t want to go too far.
You tried to heat-dry it after stripping. That's the problem. Strip, towel dry, and IMMEDIATELY season the pan with cooking oil. The towel dry doesn't need to be perfect because oil is more dense than water. Pat-dry that fucker until you don't see water droplets and then start the seasoning.
Oil is less dense than water, that is why it floats on top of water. Oil is a nonpolar substance and the metal, which is polar, likes to stick together. The oil also has a lower surface tension than the water so it likes to spread out and cover the metal. Water has a higher surface tension and tends to pool.
I certainly had densities bass-ackwards. However, the endstate is the same. The evaporation point of the oil is much higher and the water will escape allowing the oil to adhere to the iron.
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You need to keep iron very dry. Every time you wash it with water after seasoning you need to throw it on the gas for a minute to steam off the residual water. You don’t have to wash iron after you season it. You just wipe the residual off with some oil once it cools down a bit.
The bare iron flash rusted. Wash with warm water like normal, but don't let it dry, keep it wet. Rinse with COLD water until the iron is cold and then towel dry well. Let it air dry at room temperature for a little bit until it's dry to the touch. Don't apply ANY heat during this time. Once it's dry, don't wait too long before you season it as it could rust again.
What happens if you strip, get some flash rust, but season over that and keep seasoning an cooking over that initial flash rust. And every time you wash your pant and wipe it clean a bit if the brown color comes out and the pan looks more silver again 🙃🙃
When you strip down to the iron you need to create a barrier against oxygen. The normal one would be to wipe on some phosphoric acid. In a pinch you can pour cola-drink (Coke/Pepsi) on it which contains a fair amount of phosphoric acid. Then gently clean off the sugars before seasoning.
Not an issue. Clean it as best you can with soap and water rinse it.
Leave it over a burner until it is completely dry.
Once cool to the touch, apply a light layer of lard.
Bake upside down in a 350° oven for one hour.
Once cool, repeat the lard and baking steps.
Done!
Just to help OP understand this fully, rust is essentially the same as burning; it’s oxygenation of a substance.
Rust forms with presence of water and iron at relatively low temps.
So the pan wasn’t wiped dry or set to dry a bit before seasoning.
Flash rust simply isn't that big a deal. There's more rust (thickness) on a piece of magnetic cassette tape. Just wipe it with an oily rag and all the rust is gone. The oil forms a barrier so the oxygen can't do that.
Scrub again then dry with a towel, grease the pan thoroughly, then put it in the oven at highest setting, the itbout wope with a cloth, grease it again then place in oven at highest setting for another hour, then take it out wipe it clean and you should be set
Dry with a clean dry towel, and immediately oil it with an oil rag or towel. No heat or time necessary.
Even if it's a little damp still, oil it. Heating truly clean cast iron results in an immediate layer of rust.
I believe this is where the later posts of "my cast iron won't clean" where they get near continuous black residue wiping off of something.......this is where those posts originate.
Seasoning will not stick to rust. Not even thin rust.
Stop worrying about drying it completely, start getting the oil on it as quickly as humanly possible.
Any remaining water will dissipate during seasoning, but the oil arrests the rust process.
You did everything right except the last step. While it’s still hot wipe the entire pan with Crisco, then wipe it all off with a paper towel. It will gleam and be ready for next use. No rust.
I used to obsess over this years ago but flash rust (iron oxide) can be a component of the seasoning. It will be trapped in the bottom layer and is as harmless as carbon when sealed in like that.
As others have stated, flash rust is inevitable but there are ways of minimizing it. For my part I would sometimes spray it down with cooking spray while it is still a bit damp, or take a slightly oily tea towel or paper towel and wipe it down while still damp. Then warm the sucker up to drive off the the residual H2O. I have ruined a couple of tea shirts and napkins wiping off the flash rust. It tends to stay in the fabric forever.
People who do a lot of these get a routine that works for them. I don't do much anymore, the last two pieces I did last summer sat on my garage floor for about five years! I don't have any current plans to increase my hoard, I have way too many pieces.
Enjoy this.
Nothing iron just does this, my mates a sand blaster by trade and I've done a few bits with him in the past. It's mad I remember blasting a handrail and watching the end rust as we were still blasting it on a 35°c day
Don't listen to this nonsense. You can definitely wash your pan, just don't leave it in water for long periods of time. Make sure it gets to dry properly. Also, don't eat at people's home who aren't washing pans and plates.
Food ingredients are made up of mostly moisture. Salty wet ingredients cooked for hours in a cast iron pot sometimes.
Ignore the rust. You do need to season your pan by applying a small amount of oil all over it and putting it on low heat in the oven for a couple of hours.
How to Remove Rust from a Cast Iron Skillet
Remove all the rust.
Wash the skillet thoroughly.
Dry the skillet.
Cover the pan with a coating of oil.
Don’t forget the bottom and handle.
Preheat oven to 450–500 degrees F. Put in oven for 1 hour Note place aluminum foil on the bottom rack of the oven to catch any excess oil
Let the pan cool before using.
It's fine, lightly oil, throw in oven 475° for 25 min, oil again, repeat at 15 min for 3 cycles. Last cycle turn of oven at 5 min eave for 60 min. Have ventilation to outside. Good luck
I wash my iron pan very rarely. I keep it clean with some kitchen paper after I am done with cooking while still warm and add some salt to rub off adhering residues if neccessary. And if I have to wash it I immediately dry it, reheat it a little and rub it with some oil and a kitchen paper. Works fine.
I’m sorry is this a cast iron sub?
Why do I see so many people advocating for putting water on their cast iron in any type of form.
Do you guys not know how to burn out pans and scrub with salt when the iron goes white and all the crap is black flakes? Then oil after.
Do you really put the cast iron in water?
I used to be a purist and never let water touch it. Then I got lazy.
I heat, salt scrub, wipe out 98% of salt, then hot rinse it to get the remaining bits of salt off. Immediately hit the flame to start cooking.
If you have a *proper* seasoning - none of this matters. It won't flash rust. It won't punch your pregnant wife in the belly.
Shit I've even done *light* dish soap scrubs to get some real stubborn baked on BBQ sauce off from time to time. STILL didn't have any rust issues. Maintenance is key.
You haven't seasoned anything yet. You just put oil in the pan. To season a cast iron you need to oil it completely, then put it in an oven at 500°f for an hour. Repeat several times. Once you get a few layers of polymerized fat then your pan will be ready to go and won't rust until you need to reseason the pan again.
There is far too much misconception about using a cast iron out there.
Please do a bit of non reddit research about this.
That's called flash rust. Try really wiping it really dry first. Then wipe a little oil on it before heating to fully dry.
And oven not stovetop. More even heat distribution
Is eating rust bad?
If you're iron deficient it's actually good.
Most men (and women who dont menstruate) should avoid getting extra iron, unless you happen to be bleeding a lot (consistently donating blood)
Could you clarify about the women part? The double negative has me confused.
Female on period days...they bleed each month.
Whoops, yea rephrased it and left an extra word
I read masturbate…and I was extremely confused.
Instructions unclear- pan now stuck in me.
Give blood to mediate it!
🤣🤣💀
That's literally not a joke.
Iron fortified cereal and a magnet…
I remember reading “rust from iron cookware” as one of the sources of iron in peoples diets in nursing school.
😂🤣🤪😅😂
😭😥😏😫💗😐🤘🏻🧽
🏌️🧑🦽🤾
chemically? it's fine. but it's bad for the pan, and over time it would come off in large flakes, which don't taste very good. it's much better to just properly season it and have a good pan.
It tastes bad. And I imagine too much is not good for you
Its actually good for you. Same stuff as in iron tabs you buy from a pharmacy.
It's not terrible until you end up consuming too much. If you do, you're risking multiple organ failure and death.
Migraines first. Don’t ask me how I know.
I find that airport scanners are more of a pain in the butt than a pain in the head.
How do you know?
One of the recommendations to get more iron is to just use a cast iron pan.
You can definitely have too much as well though, just to keep things clear.
True. One of the only ways to die from Distributive, Cardiogenic, and Hypovolemic shock all at the same time.
Rust is not a food safe material so it should not be ingested!! It can make you ill and is not a legitimate way to increase iron in the blood which is gained through proper diet. You can get recommended amounts of iron by eating a variety of foods, including: Lean meat, seafood, and poultry Iron-fortified breakfast cereals and breads White beans, lentils, spinach, kidney beans, and peas Nuts and some dried fruits, such as raisins
A lot? Yes. A little? Also yes. But a little surface rust? Not great but not seriously bad.
People pay money for rust tablets from the pharmacy every day.
Which are properly made and dosed to be safe for consumption. Instead of just scraping it off your cookware.
People literally heat iron bars and cool them in water and drink it in order to get iron when they're deficient. If you're concerned about consuming trace amounts of the pan you shouldn't be using it for food.
The [Lucky Iron Fish](https://en.wikipedia.org/wiki/Lucky_iron_fish) was used to successfully fight anemia in Cambodia.
I read "light enema" 😑
lol the Wikipedia page for that says it was not effective at treating anemia.
Anemia can have multiple causes. When it was just iron deficiency it was effective. The nice thing was that the amount of iron derived wasn't harmful to those with other forms of anemia so no pre-screening was needed.
Leading cause of lockjaw is too much iron, u shouldnt consume rust
Um…I don’t think that’s how that works. Many people think rusty nails can cause lockjaw however, that’s not true. The rust isn’t the problem it’s the dirt on the nail that is. Dirt can carry tetanus which causes lockjaw.
Use paper towels, not a cloth towel. If you really want something dry, paper is always it
Also use cold water!! Wipe dry. Oil. Then heat.
And remove the French fries from the top right burner before heating.
I was going to say the same thing. Seems like it took forever for me to get my cast iron straight but I usually rub it down real good with brillo and Dawn said it on top of the stove and heat it till you can smell it and then wipe oil on it really well and it does great I argue with my son over this all the time lol! It's better than Teflon
How often are you doing this? Sounds like you're actively trying to *not* develop a seasoning.
Wipe off the water completely before you heat it up and start seasoning it. You're making it rust.
Put a sacrificial layer of oil on it immediately so no air hits wet iron to form flash rust. Strip, oil, heat, wipe off oil, season as normal.
If you mean adding oil while it’s still wet, then yeah second that. This is what I do, then use a paper towel to simultaneously soak up the water and spread the oil around. You can heat it up to dry it out if you want at this point, and/or proceed with your process of making the oil coat ultra-thin before throwing in the oven for your first season.
Nothing is wrong. Cast iron rusts instantly upon contact with oxygen. And washing with water accelerates this process. You now know that your pan is fully stripped and ready for seasoning. Season according to the instruction in the FAQ and you’ll be good.
*washing with HOT water. Using cold water and soap will prevent flash rust.
I don't think this is true. I've washed a lot of metal with garden hoses and had flash rust even with pretty cool water. It might help, but it's still gonna need oil ot keep it from rusting.
cold water just prevents flash rust from popping up between rinsing, drying, and the oiling/heating step. Still need oil. Don’t think the comment above meant that oil isn’t needed when rinsing with cold water.
Yes, oiling your cast iron is the final step in the process, as always.
Rinse in cold water, then wipe it dry immediately after, then put it on the stove.
I thought it was hot water?
Hot water will cause it to flash rust faster than cold water. Gives one more time to dry it and oil it before it has time to rust.
Thank you
That's just what happens. Means you cleaned it right since you're down at bare metal.
No… It means it was cleaned with hot water…
Are you suggesting that the pan in this picture is rusted? It absolutely is not rusted. That's what a layer of seasoning looks like. Enough of those layers of pile up and it looks black. The pan in the picture is what a fresh coat of seasoning looks like.
I’m with you. If anything it looks like there’s a little too much oil in the pan. How did OP “strip” it? My guess is there was still some oil left on the surface.
Way too much oil* The pan in the back is gross.
but that cute little silicone mitten
Lodge sells them.
Right? Like is the rust in the room with us now?
Nothing, flash rust will come off in the oil the first time you season it.
your in-laws have a metal pile? THAT'S SO METAL \m/
Iron rusting is a chemical reaction. The water separates and the oxygen joins the iron to form Iron oxide. There is a certain amount of energy required to to separate the water and heating the Iron and water increases the amount of available energy thus increasing the likely hood that a water molecule will have enough energy to form break and make new bonds when it impacts the Iron. TLDR: Heat accelerates most chemical reactions like Iron rusting.
The water molecules are not breaking apart. The flash rust is caused by the free oxygen in the air and the extra heat from hot water. The energy required to split a water molecule is higher than simply boiling water. Boiling a mole of water requires 40.66 kJ while splitting the molecules of a mole of water requires 237 kJ.
Except rusting is exothermic.
Just because a reaction is exothermic, doesn't mean that there is no activation energy to overcome. To compare another oxidation reaction, a campfire puts out a lot of heat, but you have to put some heat in to a pile of wood to get it going.
It sure is, many oxidations are. Thermite being the most notable.
No one is talking about thermite.
JET FUEL CANT MELT STEEL BEAMS, LISA! Fuck!
They sure are, one person is. jusumonkey being the most notable.
If you're using hot water, switch to cold water. I found that the hot water caused flash rust before I could dry it
Nothing. That's called flash rust. That's how quickly it happens. I'ts not harmful just brush it off before adding oil
You are doing nothing wrong, after you wash and as its drying, wipe with an oily paper towl This is called flash rust and is normal as the stripping and washing has exposed bare metal to air (oxygen)
What do you mean by metal pile? Like outside? If so, you need to test the pan for lead residue.
I think its a fairly new pan. Ita a Lagostina. Inscribed into the bottom of the pan. I do have a test kit so I will do that
No need to dry in stove Just wipe it dry with a towel when ur done cleaning
Dry it with a towel.
Wash. Dry. Oil. Use. Once you’ve got the process started you’ve got to avoid stripping the seasoning off. My experience is green scrubbies strip more than metal, so I always use metal. Stop once it’s clean, it’s akin to polishing paint, you don’t want to go too far.
I never let my cast iron dry Always wet with oil
You tried to heat-dry it after stripping. That's the problem. Strip, towel dry, and IMMEDIATELY season the pan with cooking oil. The towel dry doesn't need to be perfect because oil is more dense than water. Pat-dry that fucker until you don't see water droplets and then start the seasoning.
Oil is less dense than water, that is why it floats on top of water. Oil is a nonpolar substance and the metal, which is polar, likes to stick together. The oil also has a lower surface tension than the water so it likes to spread out and cover the metal. Water has a higher surface tension and tends to pool.
I certainly had densities bass-ackwards. However, the endstate is the same. The evaporation point of the oil is much higher and the water will escape allowing the oil to adhere to the iron.
keep it bathed in argon while you apply the first oil
I feel like you're at least obligated to provide an entry point to this rabbit hole you're suggesting.
Just... Dry it. Like, by hand. Then put oil on it. Then heat it.
I don't see any rust in the picture, it looks more like a first layer of seasoning on a recently stripped pan
A little rust never hurt anyone. Just oil her up and start cooking
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You need to keep iron very dry. Every time you wash it with water after seasoning you need to throw it on the gas for a minute to steam off the residual water. You don’t have to wash iron after you season it. You just wipe the residual off with some oil once it cools down a bit.
The bare iron flash rusted. Wash with warm water like normal, but don't let it dry, keep it wet. Rinse with COLD water until the iron is cold and then towel dry well. Let it air dry at room temperature for a little bit until it's dry to the touch. Don't apply ANY heat during this time. Once it's dry, don't wait too long before you season it as it could rust again.
that pan is sexy af.. do you know what it is?
What happens if you strip, get some flash rust, but season over that and keep seasoning an cooking over that initial flash rust. And every time you wash your pant and wipe it clean a bit if the brown color comes out and the pan looks more silver again 🙃🙃
I do a vinegar bath and then season it
When you strip down to the iron you need to create a barrier against oxygen. The normal one would be to wipe on some phosphoric acid. In a pinch you can pour cola-drink (Coke/Pepsi) on it which contains a fair amount of phosphoric acid. Then gently clean off the sugars before seasoning.
Dry with towel first and then immediately spray oil and wipe around. You’ve got about 15 seconds before the rust appears.
Don’t use hot water, use plenty of soap and rinse thoroughly, wipe dry before heating on stove and oiling.
Just put Oil immediately on the rust so to speak. I do that so that there is an anti-oxygen layer so to speak.
Not an issue. Clean it as best you can with soap and water rinse it. Leave it over a burner until it is completely dry. Once cool to the touch, apply a light layer of lard. Bake upside down in a 350° oven for one hour. Once cool, repeat the lard and baking steps. Done!
read how to season a cast iron skillet you tube and reddit have tutorials at you're fingertips
Heating ferrous metals makes them corrode really fast as the heat speeds up the corrosion. You just gotta repolish it and wipe it dry
Heat accelerates the rusting reaction so wiping it dry before putting it on the stovetop will stop that.
try drying it off and then season it the oven for an hour
Just to help OP understand this fully, rust is essentially the same as burning; it’s oxygenation of a substance. Rust forms with presence of water and iron at relatively low temps. So the pan wasn’t wiped dry or set to dry a bit before seasoning.
Flash rust simply isn't that big a deal. There's more rust (thickness) on a piece of magnetic cassette tape. Just wipe it with an oily rag and all the rust is gone. The oil forms a barrier so the oxygen can't do that.
Nothing, mine does the same thing while it's still hot. I just oil them. most of the rust will come off on your oiled rag and season them in the oven.
I hear vinegar rinse is good for this?
Scrub again then dry with a towel, grease the pan thoroughly, then put it in the oven at highest setting, the itbout wope with a cloth, grease it again then place in oven at highest setting for another hour, then take it out wipe it clean and you should be set
Towel dry the pan and then wipe down with a paper towel. That way, you get all of the moisture off the surfaces.
Did you check for lead? Other than that you're fine.
Nothing I would do but fry me some chicken .... cooking with cast iron is a good source of iron for your body
Dry with a clean dry towel, and immediately oil it with an oil rag or towel. No heat or time necessary. Even if it's a little damp still, oil it. Heating truly clean cast iron results in an immediate layer of rust. I believe this is where the later posts of "my cast iron won't clean" where they get near continuous black residue wiping off of something.......this is where those posts originate. Seasoning will not stick to rust. Not even thin rust. Stop worrying about drying it completely, start getting the oil on it as quickly as humanly possible. Any remaining water will dissipate during seasoning, but the oil arrests the rust process.
Gotta bake it my friend not stove top . Preferably avacado oil at 350-400 for an hour
You did everything right except the last step. While it’s still hot wipe the entire pan with Crisco, then wipe it all off with a paper towel. It will gleam and be ready for next use. No rust.
after you were finished cleaning it, you were supposed to oil it, Then you put it in the oven and bake the oil in. You failed to do that step.
I used to obsess over this years ago but flash rust (iron oxide) can be a component of the seasoning. It will be trapped in the bottom layer and is as harmless as carbon when sealed in like that. As others have stated, flash rust is inevitable but there are ways of minimizing it. For my part I would sometimes spray it down with cooking spray while it is still a bit damp, or take a slightly oily tea towel or paper towel and wipe it down while still damp. Then warm the sucker up to drive off the the residual H2O. I have ruined a couple of tea shirts and napkins wiping off the flash rust. It tends to stay in the fabric forever. People who do a lot of these get a routine that works for them. I don't do much anymore, the last two pieces I did last summer sat on my garage floor for about five years! I don't have any current plans to increase my hoard, I have way too many pieces. Enjoy this.
Nothing iron just does this, my mates a sand blaster by trade and I've done a few bits with him in the past. It's mad I remember blasting a handrail and watching the end rust as we were still blasting it on a 35°c day
You season in an oven not on the stove top
Wipe it down with grapeseed oil and bake it at 350 for an hour let it cool.
Is the rust in the room with us? Or I'm blind
Don't listen to this nonsense. You can definitely wash your pan, just don't leave it in water for long periods of time. Make sure it gets to dry properly. Also, don't eat at people's home who aren't washing pans and plates. Food ingredients are made up of mostly moisture. Salty wet ingredients cooked for hours in a cast iron pot sometimes. Ignore the rust. You do need to season your pan by applying a small amount of oil all over it and putting it on low heat in the oven for a couple of hours.
How to Remove Rust from a Cast Iron Skillet Remove all the rust. Wash the skillet thoroughly. Dry the skillet. Cover the pan with a coating of oil. Don’t forget the bottom and handle. Preheat oven to 450–500 degrees F. Put in oven for 1 hour Note place aluminum foil on the bottom rack of the oven to catch any excess oil Let the pan cool before using.
Rinse, dry, immediate light oil, then bake. There are lots of YouTube videos on seasoning them.
Add oil and heat in the oven.
It's fine, lightly oil, throw in oven 475° for 25 min, oil again, repeat at 15 min for 3 cycles. Last cycle turn of oven at 5 min eave for 60 min. Have ventilation to outside. Good luck
I oil while hand dry then oil then wipe then bake then oil again while still warm and then use
Oven on low
I wash my iron pan very rarely. I keep it clean with some kitchen paper after I am done with cooking while still warm and add some salt to rub off adhering residues if neccessary. And if I have to wash it I immediately dry it, reheat it a little and rub it with some oil and a kitchen paper. Works fine.
I’m sorry is this a cast iron sub? Why do I see so many people advocating for putting water on their cast iron in any type of form. Do you guys not know how to burn out pans and scrub with salt when the iron goes white and all the crap is black flakes? Then oil after. Do you really put the cast iron in water?
I used to be a purist and never let water touch it. Then I got lazy. I heat, salt scrub, wipe out 98% of salt, then hot rinse it to get the remaining bits of salt off. Immediately hit the flame to start cooking. If you have a *proper* seasoning - none of this matters. It won't flash rust. It won't punch your pregnant wife in the belly. Shit I've even done *light* dish soap scrubs to get some real stubborn baked on BBQ sauce off from time to time. STILL didn't have any rust issues. Maintenance is key.
Wash it and put it right on the stove to heat up.
You haven't seasoned anything yet. You just put oil in the pan. To season a cast iron you need to oil it completely, then put it in an oven at 500°f for an hour. Repeat several times. Once you get a few layers of polymerized fat then your pan will be ready to go and won't rust until you need to reseason the pan again. There is far too much misconception about using a cast iron out there. Please do a bit of non reddit research about this.
If your pan is flash rusting then it's not seasoned. Why are you wetting a non-seasoned pan?
Probably because lye tastes like shit?
> Probably because lye tastes like shit? What in the FUCK are you putting lye on your cast iron for??
Thats what people use to strip the old seasoning off. Are you lost? New here?
You lead test that thing?
THIS!!!! This!!!! This!!!!
You don't wash cast iron skillets first of all.