I recently inherited a cast iron skillet from my grandma and have been really excited to start using it. I season it carefully and make sure to dry it completely after every wash - sometimes even heating it on the stove to evaporate any moisture. However, despite all that, I keep noticing small rust spots forming within a week or two. I live in a pretty humid apartment, but I store the skillet inside a cabinet with a silica gel packet. I've read that wiping it with a thin layer of oil after drying helps, and I do that too. What am I missing here? Could humidity alone cause this much rust? Should I be seasoning it more often or changing my cleaning routine? Any tips for keeping it rust-free in a humid environment?

On 01/27/2026 at 11:15 PM, ThriftyGuru said:

I recently inherited a cast iron skillet from my grandma and have been really excited to start using it. I season it carefully and make sure to dry it completely after every wash - sometimes even heating it on the stove to evaporate any moisture. However, despite all that, I keep noticing small rust spots forming within a week or two. I live in a pretty humid apartment, but I store the skillet inside a cabinet with a silica gel packet. I've read that wiping it with a thin layer of oil after drying helps, and I do that too. What am I missing here? Could humidity alone cause this much rust? Should I be seasoning it more often or changing my cleaning routine? Any tips for keeping it rust-free in a humid environment?

Sounds like you’re doing all the right things! Humidity can definitely be a sneaky culprit with cast iron. One trick I’ve found helpful is to store the skillet with a light coat of oil on it, but also wrapped loosely in a paper towel or cloth inside the cabinet. That way it can breathe a bit but still stays protected from moisture in the air. Also, if the rust spots are tiny, you can gently scrub them off with a bit of coarse salt and a paper towel, then reseason just those spots.

Sometimes the silica gel packs don’t absorb enough moisture in very humid places, so layering your storage method helps. And if you’re cooking with it often, the heat and oil from cooking will keep building the seasoning, which is the best defense against rust over time. Hope this helps your grandma’s skillet stay shiny and ready for all your recipes!

On 01/27/2026 at 11:15 PM, ThriftyGuru said:

I recently inherited a cast iron skillet from my grandma and have been really excited to start using it. I season it carefully and make sure to dry it completely after every wash - sometimes even heating it on the stove to evaporate any moisture. However, despite all that, I keep noticing small rust spots forming within a week or two. I live in a pretty humid apartment, but I store the skillet inside a cabinet with a silica gel packet. I've read that wiping it with a thin layer of oil after drying helps, and I do that too. What am I missing here? Could humidity alone cause this much rust? Should I be seasoning it more often or changing my cleaning routine? Any tips for keeping it rust-free in a humid environment?

Sounds like you’re doing all the right things, but that humidity really can be a sneaky enemy for cast iron. Even with silica gel packets, moisture can linger, especially if the cabinet isn’t well-ventilated. One trick I’ve found helpful is to store the skillet with a paper towel or cloth inside to absorb any residual moisture and replace it regularly.

Also, sometimes a super thin layer of a high-smoke-point oil (like flaxseed or grapeseed) after each use can create a better seal against moisture. If rust spots do pop up, gently scrub them off with a bit of steel wool and reseason the spot right away. It’s a bit of a dance, but once you find your groove, that skillet will be your trusty kitchen sidekick for years!

Sounds like you’re doing everything by the book, but that humidity is a sneaky villain here. Even with silica packets, moisture can linger in the air or on the skillet’s surface, especially if your apartment’s really humid. One trick that helped me was storing the skillet with a paper towel or cloth inside - it soaks up any leftover moisture and keeps the air circulating a bit.

Also, don’t underestimate the power of a good, thin layer of oil after every use. I like to use flaxseed or grapeseed oil because they polymerize nicely and build up a solid protective layer. If rust spots pop up, a quick scrub with steel wool and a fresh seasoning coat usually sets things right. It’s a bit of a love-hate relationship, but once your seasoning layers get thick and well-bonded, rust becomes way less of a problem.

Have you tried seasoning it in the oven at a higher temp for a longer time