A thin oil layer is all you need

Yes. The key is to give it a light coat of oil after every use, even on days you don’t cook with it.

Rust is just oxidation of bare iron. Water + oxygen = rust. So the fix is simple: keep water away from the iron. A cast iron pan’s seasoning is basically polymerized oil that acts as a shield. But if you only use it occasionally, that seasoning can dry out or get patchy, especially if you wash it and let it air dry.

So after washing (or just wiping it down), dry it thoroughly on the stove over low heat. While it’s still warm, rub a very thin layer of oil all over — inside and out. I mean thin: wipe it on with a paper towel, then try to wipe it all off. That microscopic layer is enough to block moisture.

Store it somewhere dry. If your kitchen is humid, wrap it in a kitchen towel or put it in a dry cabinet. And if you ever see a little rust spot, don’t panic — scrub it off with steel wool and re-season that spot.

Don’t overthink it. The occasional-use pan just needs a little more attention than the one you use daily. A minute of oiling after each use is cheaper than buying a new pan.