So tonight I'm planning to try the ATK pan seared steak method.
I was also going to make the pan sauce, my question is this;
They use stainless, I don't have a stainless pan, I only have a stainless saute pan that I think would be far too large. Would cast-iron be ok? I've heard bad about using wine in CI (or is it only white wine?) And I've also heard you shouldn't deglaze in CI.
Thanks in advance...