Should I Avoid Making Recipes That Require Deglazing in a Cast Iron Skillet?
Q: Should I avoid recipes that call for deglazing the pan when I use my cast iron skillet?
I fail at keeping my cast iron skillets seasoned, I always seem to lose the finish. I wonder if I should avoid recipes that use a lot of liquid and particularly if deglazing the pan affects the finish. Thank you!
Sent by Jess
Editor: Deglazing with something acidic like some white wines or tomatoes could be the reason the finish is coming off, but stocks or water should be fine. You might want to hold off on deglazing for a while though, at least until your seasoning is built up a bit more.
Readers, what do you think?