Don’t Panic! Why Your Cast Iron Might Look Worn After First Use
So you’ve just cooked your first meal on your newly restored cast iron skillet or Dutch oven — and now you’re wondering:
“Why does the surface look dull?”
“Why is there black residue on my paper towel?”
“Did I ruin my seasoning?”
Don’t panic — this is totally normal.
We compare it to stepping into the sun for the first time in the spring. New skin burns fast — and in the same way, new seasoning is delicate. It can wear down with scrubbing, steam, or acidic foods. But just like your skin adjusts, so does your pan — with a little care and the right touch-up routine.
Real Talk: Rust Happens — and It’s Fixable
Today we’re answering a common question we hear from customers all the time:
“What do I do if my seasoning wears down and rust begins to form?”
Just the other week, a customer wrote to us and said:
"I received my Dutch oven back last month and I LOVE IT. However, I braised a roast all day today and when I was done I noticed that the lid had some rust forming. What happened to my seasoning? What should I do now?"
This is a perfect example of how steam and long cook times can wear down seasoning, especially on tight-fitting lids. But don’t worry — this is easy to fix and completely normal during early use.
How to Touch Up Your Cast Iron Seasoning
- Clean thoroughly: Scrub your pan or lid to remove all food and any rust. Use a scrub pad or chainmail if needed — it’s okay to be firm here.
- Dry completely: Wipe with a towel, then heat it on the stove or in the oven to burn off every drop of moisture.
- Apply a thin coat of oil: Use a high-heat, non-seed oil like avocado oil, organic beef tallow, or coconut oil. Rub in a light layer and wipe it all off — it should look like there’s barely anything there.
- Bake in the oven: Place the piece upside-down in a 500°F oven for 30 minutes. Let it smoke — that’s the oil polymerizing.
- Cool, then re-oil (lightly): Once cool, rub on another ultra-thin layer and wipe it off again. This leaves a smooth, dry finish ready to cook.
Seasoning Is Like Waxing a Car
Seasoning isn’t about leaving oil on your pan — it’s about creating a protective layer through heat. Think of it like waxing a car: apply, then buff it all off until there’s just a clean, even shine.
So if you’re seeing black residue or light rust, don’t stress. That’s just part of the journey. Your pan is still strong — it just needs a little reinforcement. With continued care and cooking, the seasoning will grow more durable and non-stick with time.
Need Help? We’re Here.
If you have questions about seasoning, oil choices, rust, or cookware care — just reach out. We love helping cooks and collectors get more confident in their cast iron journey.
Happy cooking,
– Phil & the Cast & Clara Bell Team
