Hambden Bob wrote: ↑Tue. Feb. 23, 2021 9:24 am
Yep,Fig,as odd as it may seem,that sure seemed to be the rule of thumb regarding seasoned cast iron! Out on Da' Bay,I'll take the additional protective step of drying the Ol' Cast Iron in Da' Sunshine,then wiping it down with a light coat of veg oil. The ambient humidity's so high that if any of the seasoning coating opened it,the stuff would rust!
Same here, Bob. I dry it by warming the pan, then wipe it down with a very light coating of vegetable oil.
I've found that just as with when first seasoning the pan, the trick is to not leave a lot of oil on the pan. Less is more !
After wiping with oil, I wipe it with a dry paper towel and only leave enough oil that the surface is left shiny. Anymore oil coating left on than that and it gets gummy as the oil oxidizes.
That has worked very well, not just for preventing rust, but for helping to continue to season the pan because that very light coating of oil contributes to the carbon layer next time the pan is used.
Paul