"Green" In My Cast Iron Cooks

last night, i decided to make up some cornbread in the cast iron skillet on the left in the pic below (a vintage Blankenship & prob the most polished iron i own) ...

i'd made eggs in this same skillet before that had turned out with a green tint to them, but last night when the veg oil was heating up, when i pulled it out of the oven, the oil itself had a green tint to it ... this skillet is the only one i have that does this ... based on Google-oscopy, it appears to be harmless & i understand the sulfur in the eggs interacting w/the iron - but veg oil??

Never heard of that.

ya ... that's why i'm askin' about it

We're gonna miss you, pal. BTW, can I have that shur-shot 870 when you're gone?

LOL i told Larry if I'm not here Monday, y'all will know what got me! i don't plan on writing a will over the wkend so call my daughters about the gun

We don't cook anything but cornbread in our "cornbread skillet"

Sorry to hear of your demise though. Best wishes to your family.

You need some ham to go with your green eggs.

Nice looking skillets by the way.

That's what happens when you mess up a good cornbread skillet. They say sugar has that effect.

ain't no sugar in my cornbread, i assure you all of that LOL ... i'm still here so whatever the green stuff is, it ain't kilt me yet!

Copper in the metal perhaps?

I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.

LOL definitely reminded me of Dr. Seuss, no doubt ... well, my *theory* is that it's simply the iron interacting w/the oil & eggs (sulfur?) b/c the seasoning hasn't completed just yet ... i just restored a vintage Griswold skillet & it did the same thing ... i also suspect that it's related to the iron that was used, as well -- again, just a theory, but perhaps there are different "grades" of iron - ??? ironically, it's the higher grade (Griswold, Wagner, Blankenship) that's greening up vs. the supposedly lower grade stuff (Lodge & B'ham Stove) ...

Is it not just corrosion on the iron? https://en.m.wikipedia.org/wiki/Green_rust

after reading that, there are no green rust "crusts" of any of my cast iron ... all of them were cleaned on the oven self-clean cycle, and then hit multiple times w/steel wool ... before i proceeded w/the seasoning, i made dang sure that the rust -- if any -- was all gone ...

below is a pic of a Griswold i just did: