One night last week I made the huge mistake of putting wine in my cast iron skillet. Now, I’m not cookware-ninny… I know my stuff pretty well. And the entire time that I was lifting the wine bottle from my counter, removing the cork, and pouring Sauvignon Blanc into the pan, this little voice in my head was screaming, “STOP! WHAT ARE YOU DOING??”
Problem is, that bottle was already a third empty, and me being a notorious lightweight, I wasn’t exactly thinking clearly by that point. While my pan sauce was amazingly tasty, as soon as I scrubbed out my beloved cast iron, its seasoning came right off in the wash water. FAIL.
I’ve spent the past week trying to fix the cooking surface, which has been a major pain because the coating never comes off evenly; rather, it flakes off in chunks in some places while it stays completely in tact in others. If you reseason it, you end up with this half bumpy, half smooth work surface that just won’t do if you want to keep food from sticking to your pan.
So I’ll keep scrubbing it, trying to level the surface so that I can start fresh. Let my mistake be a lesson to you – Julia Child’s “a little for the sauce, a little for me” can buy you a whole lot of *@&#(*@&#.