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2

The other answer is right to point out that recently done seasoning can be brown rather than black. It is still important to make sure it's not rust below a first thin nonblack layer of seasoning. You may want to scratch a little bit off and check the texture, to see if there is rust below the slick surface. Normally such rusting shouldn't happen, but you ...


2

The brown stuff is presumably polymerized oil, AKA "seasoning". At sufficient thickness, it appears black (but blackness is unnecessary for it to be effective as a surface treatment). I don't see any sign of rust in those pictures.


5

I've seen similar things on a couple of pre-seasoned pans (one of them a Lodge). My suspicion is that the uneven heating of the pan leads the seasoning in one area to burn, while the other area completes the polymerization that began during pre-seasoning. The number one thing that people do wrong with cast iron is worrying too much about the seasoning. ...


4

That is an enameled cast iron pot. I often have the same issue and find that it fairly easily comes off using a green 3M nylon scrub, a little dish soap and some elbow grease. If necessary you can also apply some baking powder or Bar Keeper's Friend. It shouldn't take too much effort to get it off.


2

I bought shelf liner (non sticking), turned the pan upside down and traced the pattern of the pan to about 1-2 inches larger and placed it in the cooled bottom of the pans. I have not had any problems of rusting ever.


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