People say this is rust on underside of cast iron but I'm unsure!

[boom]

I'll season the backside, once. after that, it is on its own developing whatever color it does after that.

mine get splashed, splattered, spritzed, with oil throughout its service life and don't have issues.

the back side of my wok looks like POO because the wok-toss movement keeps the underside scratched up. random rust streaks show up, but I don't worry much about it. if I happen to over oil the insides, I will work the extra around the outside of the bowl. but that is about it.

 

[BAPyessir6]

No offense intended -- I should have explained my reasoning.

If you only season the inside of a bare cast iron pan, the outside can still rust. You don't need to put as much effort into the bottom of the pan as you would the inside... it obviously does not need to be nonstick, requiring that level of seasoning, but still needs enough seasoning to protect it.

CD

As someone who used to frequent many more social media sites, it's totally refreshing and nice to be frequenting a place with so many adults (not overgrown children) who aren't, how do I say? Immature? People here can disagree, even on political topics or cooking methods, and we're all like, oh it's cool you can think that. Or when you think you've hurt/offended someone, you are adult enough to apologize/make amends. It's super awesome. It's not like WELL I'M RIGHT AND YOU'RE WRONG. GO JUMP OFF A CLIFF. (Or something like that ).

Everyone here probably knows this, but just a shout-out to everyone here! You guys are all so mature and kind! And you know so much about cooking!

It's a win win win!!