Given the background description of some cooking related query, summarize the question into a title

[Q]: I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and something like a small dutch oven, but with a glass top instead. Could either of these substitute for baking pan instead? And in lieu of the butter, could I use vegetable oil and a paper towel to grease one of the pans that I do have (without affecting the final results of the brownies)?
[A]: How to grease a pan without shortening or butter


[Q]: Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this instruction but don't completely understand why. What harm could be done if I cut through the meat, just a little? What exactly should I avoid?
[A]: Why not to cut into the meat when scoring duck breasts?


[Q]: I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is fairly non stick (I can fry eggs in it) I never managed to get a smooth surface on it. Here's a photo of how the surface looks . While the surface might look like it's flaking, I do not see flakes in the food or when I'm cleaning it. Do you suggest I sand it and reseason it, or will the surface eventually smoothen out if I just keep using it?
[A]:
Getting a cast iron skillet surface smooth