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thanks for your response. by the way, I've eventually decided to re-season my pan. What type of oil do you recommend? I've used Mazola's canola + corn oil blend, but was unsatisfied with the result, as it left a very unpleasant, oily smell to my pan every time it's heated up. Thanks again

I bought a Lodge pre-seasoned cast-iron pan recently, and every time after cleaning (with hot water) and wiping it with paper towel, the pan always leaves obvious black stain on the paper towel. Is this normal? Thanks in advance