TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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?

SOLUTION: Getting a cast iron skillet surface smooth

PROBLEM: I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.

SOLUTION: Should I peel and devein whole shrimps?

PROBLEM: When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is typical for restaurants serving it with white fish, like cod.I have a theory that this particular quality has something to do with the preparation of butter, e.g. caramelization.How do I make restaurant-quality white wine sauce?

SOLUTION:
How do I make restaurant-quality white wine sauce?