I was excited to start doing some meat cooking in a cast iron dutch oven. I bought a Lodge cast iron dutch oven (link below). I was a little inexperienced at first and left it to dry after normal washing; it got a bit rusty so I scoured it with stainless steel until it was back to the normal black color. However, since then I've noticed that there's a strange black color that comes off of the pot when I wipe with with a paper towel. Like the actual "cast iron" of the pot comes off a bit. Is this normal? I have a lovely old cast iron skillet without anything like this. I am a bit hesitant to cook in it because I'm not sure if the black stuff is good or bad. It isn't rust, just like the actual surface material of the pot seems to come off a bit.
After reading other reviews of the dutch oven, people seem to say that the pre-seasoning can come off. Could it be that? In that case, should I scour more until it's all off and then re-oil?
Thanks so much for your suggestions!