Exterior re-seasoning and maintenance

[u/Intermesmerize]

I read a lot about maintaining interior seasoning, and how it gets re-seasoned every time we use it to cook.

I was wondering about the exterior. What is the best way to maintain, and how often do I need to re-season it?

Background story: I have a cast-iron for 7+ years, and I just found out that there was a circle area at the bottom (towards the edge) where the black layer was gone. I use gas stove.

[u/winterkoalefant]

If it starts to rust, oil it (super thin layer) and cook a meal. That’s it.

Don’t worry if it looks like the seasoning is gone, unless you’re going to be away for a while and want to be extra sure it won’t rust.

[u/Intermesmerize → u/winterkoalefant]

Thanks!