9 Comments

So, no pan sauces that use wine or vinegar after searing meat in the cast iron?

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Yeah for pan sauces I’d use a stainless steel pan.

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Generally agree, but will say I do pan sauces all the time in cast iron after cooking meat and have no issues with my pans nor with taste. Red wine and bone broth to deglaze, typically, but also straight vinegar often enough.

Just don’t do it with brand new pans and make sure to clean them well with a scrubber after.

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Yeah true! I think that once you've built up really healthy seasoning it's fine. But I've had too many messages from people thinking they've ruined their pans that I try to warn against it early haha.

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Fair point!

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1. if your seasoning is chipped - there's no way to repair it right? you have to strip and redo?

2. I've been meaning to redo all my pans but idea of smoking up the apt is just headache-inducing, is it possible to do it over a campfire or something?

3. sometimes when I season, I see the polymerized oil but it's not slick - it feels sticky sometimes, what's going on?

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1. If it's just spotty, you can usually just keep cooking in it and eventually the seasoning will fill in. But if it's bad I'd reseason.

2. Usually when I season them in the oven I don't have problems with it getting overly smoky! I think you could even do it at a slightly lower temp and it would be fine.

3. I think that happens right after you season, bc I've noticed the same thing. But eventually as you keep cooking (and provided you don't set yourself back with acidic ingredients), it will become more slick.

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For frying What 12-15 inch Non stick or ceramic brand do you recommend?

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I generally don't like non-stick pans but if you want to go with Ceramic I'd say Caraway or XTrema!

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