Home Cooking

Pan Sauce


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Home Cooking

Pan Sauce

JBethell | | Oct 16, 2008 09:54 AM

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...

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