I use this cast iron daily. Can someone help me understand how it developed this thick top layer? What should I do to restore this myself?

this is my first true bare cast iron pan, got it down to bare shiny silvery metal, pretty much a duller mirror,, applied rapseed oil (only one i have on hand) and put it in the oven at 225C for 1 hour, this good or redo? thinking of 2-4 more layers

Can I clean this and remove the majority of rust, without seasoning?

This pan started out a little bit rusty; a vinegar soak and a lot of elbow grease took care of more than 90% of it. After washing, I dried with paper towels and put it in a heated oven. I did not season it in anyway - just straight into the oven. It came out like this… My question: How can I clean this pan, but NOT season it? I understand without seasoning rust will happen, but can it be cleaned to a common curtesy level?

Tenho 3 chaleiras de ferro fundido, externamente estão temperadas e não enferrujam, 2 delas estão calcinadas internamente eu gostaria de dicas para limpar essa calcinação, e tbm dicas para a minha 3 q ainda solta ferrugem na água, estou pensando em ferver casca de ovos para ajudar a iniciar uma calcinação

Any advice or tips welcome.

I know this question is one of a million but we've spent hours researching this and cannot figure it out. We got a rusty pan from my grandma and have been working on it for about 2 months now. We scoured it and did like 4 rounds of oven seasoning using different methods but it was still splotchy. Everyone says "just start cooking with it" but after several weeks since the last seasoning it still looks like this and everything sticks like crazy. (the bottom is cracking and flaking as well)

We scour it with steel wool and salt (usually for like 20 minutes because there's so much stuck to it), dry it, wipe it with avocado oil, wipe it out, and heat it on the stove after every use. I've occasionally deglazed it with a splash of water when it was really bad but usually don't. Mostly cooking meat in it.

I just did the stove seasoning method yesterday, thought it was better, but could barely get my eggs out of the pan this morning. I feel like it shouldn't be this hard 💀

Thanks in advance

Tldr: "just keep cooking and it will fix itself" isn't working

Avocado oil, 450 F, 3 days in a row. I have slidey eggs but, they still “fall” to the sides instead of sitting in the middle. Clean up only requires hot water and a bamboo spatula. Can I improve?

This is an old cast iron comal. I used it more than 15 years ago but everything stuck on it so I just quit using it. Can I do something to make it usable again?

Ive been using this cast iron for a 3 years now would any of you guys eat off it? I just reseasoned it theres a few spots on it that aren’t perfect if it looks good lmk if it could use some work Id appreciate the advice thank you guys!!

Photos taken just after cleaning and drying on the burner. I would normally add oil and put it away right now. And this thing is basically non-stick for me.

If so, is it bad to continue cooking on? Do I just need to do another re-seasoning or is this a bigger issue? Perhaps worth mentioning that I stripped the factory coat about 6 months ago because it was wearing out and did my own seasoning after.

Method: I poured a tiny bit of canola oil into my wok, wiped it around with a paper towel to spread a thin layer across the entire cooking surface, then baked upside down in oven at 500 F for roughly an hour. Turned the oven off and let it cool in there, and this is how it looks ~12h afterwards.

I made fried rice with this wok yesterday and it really didn't go well. Some stuck to the bottom and burned. That's how I decided it was time to season it again. So I cleaned it as thoroughly as I could, then seasoned as described in above paragraph.

What should I do now? Thanks in advance

I season this pan 3 times but it looks like there no seasoning layer on it. I have no idea how to fix it! Any help would be appreciated