Bake on some oil using the stove top. First, dry the cast iron over the burner (just let it sit there, burner on high). Once dry, add a thin layer of oil with paper towel. Wipe off what you can with that paper towel. Wait maybe 5 minutes while it still cooks. I usually will take it back off the burner and place in the cool oven for later use.
Drying it using heat, like heating it on the stove top while wet, will cause flash rust because heat greatly speeds up the oxidation reaction. Just towel dry it
Haven’t had any issues, done this process for years.
Can always use a cheap cast iron if it’s a concern.
ETA: also not much of an issue if you already have a good seasoning layer on the pan. The water shouldn’t have made any real contact with the iron if that’s the case.
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Wash it, dry it in the stove top, and add 1 layer. Makes it last longer, while still adding layers.
Are you suggesting to bake on some oil, or just oil it before storing?
Either works for me. If not baking the oil on immediately, just buff it into the pan so that there is only an extremely thin layer of oil
Bake on some oil using the stove top. First, dry the cast iron over the burner (just let it sit there, burner on high). Once dry, add a thin layer of oil with paper towel. Wipe off what you can with that paper towel. Wait maybe 5 minutes while it still cooks. I usually will take it back off the burner and place in the cool oven for later use.
Drying it using heat, like heating it on the stove top while wet, will cause flash rust because heat greatly speeds up the oxidation reaction. Just towel dry it
Haven’t had any issues, done this process for years.
Can always use a cheap cast iron if it’s a concern.
ETA: also not much of an issue if you already have a good seasoning layer on the pan. The water shouldn’t have made any real contact with the iron if that’s the case.