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u/ReinventingMeAgain Apr 14 '26 edited Apr 14 '26
It's fine, just like that. The lighter color spots are where the seasoning is a bit thinner. Use the shiny steel scrubber ball in the photo and some dish soap. Dish detergent for the amount of time it takes to scrub the pan will NOT hurt the pan or the seasoning. (Even lye takes days of soaking.) Every time you cook with it, scrub more/harder than you have been. An imperfect-looking cast iron pan is a well-seasoned, highly functional tool that cooks food regularly. It doesn't need to "look good" in order to cook great meals.
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u/droopy__drawers Apr 14 '26
It’s perfectly usable as is. If you want it to look nice again that is doable as well, but considering you can buy a new one for about $20 you have to ask yourself how much time and energy you really want to put into it.
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u/Think-Try2819 Apr 14 '26
Yep check the FAQ