Those of you who follow my blog might remember how I stupidly braised chicken in wine in my beautifully-seasoned cast iron dutch oven. When I washed the pot, I discovered that the acidic wine had stripped the iron of its protective coating. Oops.
Finally, I got around to reseasoning the pot. It was easy enough...just had to melt some vegetable shortening in the microwave to make it liquidy enough to easily coat the entire pot. I then popped the upside-down pan into a cold oven (with an aluminum-lined cookie sheet on the rack beneath it), and heated the oven to 400 degrees. The pot "cooked" for an hour, then remained in the oven to cool. It got smelly in the house (and my eyes burned a little), but I was delighted when I removed the cool pot to find that the silvery areas were nice and coated once again. (Easy enough, but it doesn't stop me from dreaming of an enamel coated cast iron dutch oven...)