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Sounds like you’re doing all the right things with drying and oiling, so those rust spots must be stubborn! Humidity can definitely be a sneaky culprit, especially if the cabinet isn’t super airtight. You might try storing the skillet with a bit more oil than usual - maybe a thicker layer like flaxseed oil or even a light coat of Crisco - and skip washing it unless you really need to. Sometimes less water exposure is key. Also, if you’re seasoning regularly but still seeing rust, it could be worth giving it a full reseasoning cycle: strip the old seasoning, dry thoroughly in the oven, then build up several thin layers of oil baked on at a high temp. That can help seal the surface better against moisture. And hey, if you want to fight humidity, a small dehumidifier near your kitchen might be a game changer.