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CI Question

I am trying to break new ground with my egg today by cooking a beef stew in an old cast iron  Dutch oven.  My question regards getting the DO back into usable shape.  The interior appears to be fine but the outside has  a several spots of  peeling of the black coating with hints of rust at the edge.  I used a green scouring pad inside and out.  Should I be concerned with the exterior? and is a little cooking oil good enough for seasoning the inside?  Thanks


  • I think what you are looking at is the seasoning, and spilt food peeling off. If it hasn't been oiled, rust is inevitable. 
    This is old, but I have it bookmarked for reference, might help you. 

    The kosher salt rub worked for me.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • ratcheerratcheer Posts: 189
    I always season the outside just like the inside, I just am not as picky about the outside. After I clean my CI pieces, I just coat them inside and out with a thin coat of vegetable oil. The next time I cook with them, they become more seasoned.

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