Now for my troubles. I keep getting rust while using. Even with a coat of Pam before use. What am I doing wrong?
Chuck,
I think this is why some later Griswold dutch oven lids were sealed on the inside with their easy clean surface. I would try seasoning the lid again, with more layers. I try to season the lids at least 6 times at 450 degrees to protect them from this problem.
While skillets will have additional seasoning added by use, the lids never will. Even if you spray them with Pam, they will not get hot enough to turn this oil into a seasoning layer.
