Recently I bought a cast iron skillet—a 10" Lodge Pre-seasoned. I've done research on the subject of cast-iron cookery for the last week or so. The bulk of the info that turns up explains how to season (which I've done numerous times) or wash the pan, and how much better food tastes in an iron pan. There is, however, relatively little info on how to cook in the damned thing.
So far, I've been cooking the way I always have with decent results, but I want to know more. Are there any cooking techniques that are specific to Cast Iron? What techniques simply do not work?—I know from lurking on these forums that deglazing is a controversial subject.
In other words: how do I get the most from my pan?