readandpostrosie wrote:
>
> one more question about cast iron, if you don't mind.
>
> i am a great gravy maker, and wonder if scratching around on a cast iron
> with my whisk would be a mistake?
> does it lift too much of the seasoned pan?
> does that make sense?

Deglaze with a wooden spoon... preferably one with a flattened lip.

Sheldon