Am I abusing my cast iron skillet?
I use the skillet to stir-fry and steam. I sear some small pieces of meat over high heat, then remove them from the pan. Then I stir fry some veggies, such as sugar snaps. I then add a little water, and then some vodka (which produces a lot of steam), and then cover with a lid to allow the veggies to simmer for a few minutes. Once most of the liquid has boiled away, I add the meat and some soy sauce. This tastes great, but I'm having problems with my pan. I have to scrub it vigorously after each use with soap and water, otherwise there is a black residue in the pan.