Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Pan Sauce


Home Cooking 7

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...

Want to stay up to date with this post?

Recommended From Chowhound