OK, I am late to the party, but I just acquired a new 10-inch pre-seasoned cast iron skillet. Directions said to rinse it out with very hot water, which I did. I didn't dry it thoroughly enough, and of course there soon appeared a blotch of rust on the pan surface, which I was able to rub away. Now, the pan surface where the rust was is a lighter color than the rest of the pan. Have I totally ruined it?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)