‘Orange’ substance on cast iron pan leaves owner baffled – there’s common reason

Cast iron pans are celebrated by cooks everywhere for their superb heat retention, ideal for searing, sautéing, braising, and baking. Despite their versatility and resilience to high temperatures, cast iron cookware can be intimidating for newcomers due to its perceived need for meticulous upkeep.

A person who recently purchased a cast iron pan was left baffled after discovering an unusual orange substance on the pan’s surface after washing and placing it on a drying rack.

Turning to Reddit for assistance, the new owner sought counsel by posting a photo of the pan, which had been freshly purchased, cleaned, and was now coated with the unidentified orange residue.

Redditors promptly diagnosed the problem, suggesting that the substance was likely rust, an affliction that plagues improperly cared-for cast iron.

A knowledgeable community member provided guidance: “That is rust from the cast iron. You can’t drip dry pans like that. Just wash the pan again, thoroughly dry it and rub the thinnest layer of cooking oil over the inside.”

Adding to the advice, another individual pointed out: “Hate to be this person, but the best way to keep your kitchenware in good condition is to spend the extra 15min to towel dry it and put it away.”

One commentator contributed a broader perspective: “Everything you own requires some form of maintenance. Some more than others. Cast Iron is far easier to care for than its reputation.

“Wash it like normal, dry it (put it back on the side to warm up, the heat burns the moisture off). Giving it a light wipe down with oil on occasion will keep the rust away.”

Other users stressed the importance of “seasoning” your cast iron skillet as a critical part of its care routine.

“Seasoning” acts as a protective layer against rust and creates a naturally non-stick surface that’s invaluable when cooking.

To properly “season” your pan, coat it with oil and then heat it until it passes the smoke point. This process causes the fat to polymerize, resulting in a solid layer that serves as a durable and naturally non-stick coating.

For precise seasoning, set your cookware into a preheated oven at temperatures ranging from 232C to 260C for around one hour.