deglazing in cast iron

fourmations

Mine is extremely well seasoned and I pay no mind to most of that. I cannot see me eating anything so acid that it would ruin my pan. That said, I do not use seasoned cast iron for things like pasta al limone or vinegar reductions-- why would I? Any old enameled thing would do for those. I only use water when cleaning up saucy productions. Hot tap water, no soap, scrubby, rinse, dry and heat before storing. to scrub around, then another to remove thw soiled salt. It takes a very long time to thoroughly season cast iron. It takes one stupid person with soap and a brillo pad to remove the seasoning. Don't let stupid people near your kitchen!

thanks umbrian

thanks for your advice

The real snag for me is that the cast iron is great for steak for example and I always make a jus from the pan juices with plonk will i get away with this?

I did a meat bolognese which I started on the hob and finished in the oven which had lots of tomatoes and red wine in it, it tasted fine at the time but the leftovers seemed tainted next day.

rgds 4