ATTENTION - PLEASE READ:
All new cast-iron pots and skillets have a protective coating on them which must be removed. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a scouring pad, using soap and the hottest tap water you can stand.
I am assuming that a clean pan should not still have brown stuff coming away from the surface. It's not rust and not visible. Dry cloth comes away clean.
Time flies like an arrow. Fruit flies like a banana. Steve flies like a tiny ad:
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