Is this normal?

[u/Ruscx_Ravas]

Im seasoning the rim of the enameled dutch oven, but it’s looking like this right now.

I read other posts that say you don’t need to season it, but when I cooked with it unseasoned, rust formed on the rim and almost dripped into the food. I’m seasoning it now to prevent that from happening again.

I scrubbed off the rust on the rims of the lid and the pot, patted it dry, then applied some canola oil to it using a napkin.

I’m wondering if this is just the excess oil or if I messed up?

[u/I_EAT_APPLE_CORES]

I might not know enough about enameled Dutch ovens but can rust really form in the duration of one cook? Could it have been evaporated cooking liquid that condensed on the lid and then cooked on to the rim as it dripped down? I’ve never had rust form, let alone during a cook. No seasoning on mine either.

[u/Ruscx_Ravas → u/I_EAT_APPLE_CORES]

I think it was. It had a reddish orange tint to it and it was on the rims and the enamel even after it was washed with soap and water. I had to scrub it with the steel wool to get it off.

Also I was cooking something brown but the more volatile liquid in it was vinegar and then water which are clear.

I’m glad you didn’t have to go through this with yours. I’m starting to the one we have just sucks 😂

[u/Lodi0831]

The rim of my lodge rusted as well. 1st time I used it. So I scrubbed all the rust off and put oil on the rim (the only part that isn't enamel) and it's been fine since. Check the lid too

[u/Sure_Fig_8641]

What is the brand of your Dutch oven? Most ECI makers seal the rim, but it would be good to know the brand of yours so we can find out how/if it was treated.

[u/Candid-Narwhal-3215]

Just wash and then dry really well. Best to put in a 200ish oven for a bit.

[u/Suspicious_Flow4515]

When you cook that’s what happens. Nothing unusual at all.