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.
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.
So, no pan sauces that use wine or vinegar after searing meat in the cast iron?
Yeah for pan sauces I’d use a stainless steel pan.
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.
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.
Fair point!
For frying What 12-15 inch Non stick or ceramic brand do you recommend?
I generally don't like non-stick pans but if you want to go with Ceramic I'd say Caraway or XTrema!