Deglaze in iron pan
I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.
Best Answer
An occasional deglazing in a well seasoned cast iron pan is not a problem. I wouldn't do it in a brand new one, however. The pan continues to "season itself" each time you cook something in it. Cast iron pans are wastly superior to steel ones, for almost all applications.
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Is it okay to deglaze a cast iron pan?
The rest of us mortals should avoid overly acidic foods in our cast irons. On the same token, it's best not to deglaze a cast iron with vinegar or wine. Not only will the acidity of the liquid potentially react with exposed metal causing damage to the pan, it can impart a metallic taste to the food.What is best to deglaze pan with?
Deglazing a pan involves adding liquid, such as stock or wine, to a pan to loosen and dissolve food particles that are stuck to the bottom after cooking or searing. The cooked food particles, known as fond, are the source of immense flavor.Do you deglaze on high heat?
Pour in liquids: With the pan set over medium-high heat, pour in the liquid (wine, vinegar, beer, stock, juice or sauce). As the liquid simmers, scrape up any crispy bits from the bottom of the pan with a wooden spoon or spatula.Does deglazing damage the pan?
A metal pan will not crack simply from cold liquid. If you heat it up to a very high temperature and submerge it in cold water, that's not such a good idea.How to Deglaze a Pan
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