Why does my top of my cast iron oval roaster pan have rust areas when I use it to bake things in the oven. It looks to be very well seasoned but the moisture collects on the inside of the top and there are many areas that are rusty looking. It also smells funny. I am wondering if it is because there is too much oil layered on it in correctly.
I ended up using a glass top on another cast iron chicken pot to prevent the moisture from dropping that into my recipe.