I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.


An occasional deglazing in a well seasoned cast iron pan is not a problem. I wouldn't do it in a brand new one, however. The pan continues to "season itself" each time you cook something in it. Cast iron pans are wastly superior to steel ones, for almost all applications.

  • Thanks BEA, after how many times can I consider a pan well seasoned? I used to work with them, but the advise of the chef was "Never water, never tomatoes, never wine, never lemon, never vinegar" :) I like carbon steel because is a bit lighter and is more responsive to heat, expecially the 2mm thick. It should not worp if properly warmed up with a low flame – Vargan Aug 18 '15 at 15:12
  • Vargan, I would consider a pan to be seasoned after about 3 weeks of daily use and well seasoned after about 3 months of frequent use. My oldest pan is now over 20 years old and is now non-stick! – BEA Aug 18 '15 at 15:34

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