Henry Joe Peterson
TVWBB Super Fan
Is it bad for the "seasoning" on your skillet to deglaze the pan with liquids like wine or booze or anything acidic? I thought I read somewhere that deglazing is not good for the seasoning that you work so hard to achieve on your cast iron. But I can't remember, so I'm asking ...
I've been using my cast iron gear to sear up meats and finish them in the oven. I've also been making a lot of reduction sauces for the meats, but I'm using a separate, stainless or non-stick pan for that. Which means I don't get all the "fond" or browned yummy meat juices and bits leftover from the searing/rosating. I want that in my sauces.
I just don't want to dump some red wine into my cast iron skillet and have it ruin the seasoning on my skillet. Or have the sauce taste nasty.
Any thoughts?
I've been using my cast iron gear to sear up meats and finish them in the oven. I've also been making a lot of reduction sauces for the meats, but I'm using a separate, stainless or non-stick pan for that. Which means I don't get all the "fond" or browned yummy meat juices and bits leftover from the searing/rosating. I want that in my sauces.
I just don't want to dump some red wine into my cast iron skillet and have it ruin the seasoning on my skillet. Or have the sauce taste nasty.
Any thoughts?