I'm having problems with my good Lodge cast iron pans .?

Cast iron does not spontaneously rust. If you're getting rust, then it means that moisture is sitting on it. Yes, they must be well seasoned. Then keep washing to a minimum. After you wash it, you must dry it well AND then put it back on a hot burner or into a hot oven to remove every bit of moisture.

When you are finished cooking in your cast iron, wash it with hot water and a soft brush (not metal) immediately, while the pan is still hot. The steam will loosen most of the debri, and the brush will take care of the rest. If you must let your pan cool off before you wash it, heat it up on the stove before you try to clean it.

After cleaning and towel drying, put the pan back on the burner and heat it up again, then spray it with non-stick cooking spray or splash a little cooking oil into it, and use a paper towel to spread it around and soak up the excess. Leave the heat on for a minute or two and leave a very thin coating of oil inside the pan.

Your cast iron pans will last more than a lifetime, as have mine, some of which are over 60 years old and still going strong and virtually non-stick.

I use soap pads on my cast iron, then shake dry and heat on the stove. When the water is gone, a quick wipe with vegetable oil (preferably peanut or canola) on a a paper towel makes them ready to go. You're not doing something silly, like putting them through the dishwasher, are you?

You went wrong by buying cast iron cookware. They are old technology. I have All Clad stainless steel cookware. Top of the line.

- chef instructor