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0 pointssk5t5y ago0 comments

I'm perplexed by your reply; I definitely mean (black|carbon) steel and note it is lighter than cast iron. Never a problem making a pan sauce in a black steel pan.

Stainless steel or enameled cast iron is my choice for long cooking tomato sauces, although even plain aluminum won't be an issue for a few minutes contact.

0 comments

iamacyborg5y ago

My experience with pan sauces in carbon steel is that the acid in wine will typically start to strip the seasoning and leave ugly black specks in your sauce.

Maybe I’m doing something wrong though.

jelliclesfarm5y ago

You are not doing anything wrong. Liquids with higher acidity will strip the seasoning. Avoid cooking liquids with tomato, lemon juice, wine, vinegar etc..for long slow braises and pan sauces etc.

jelliclesfarm5y ago

You are giving the exact opposite of the right cooking advice in this case.

Acidic liquids will strip the seasoning of the pan.

j / k navigate · click thread line to collapse

0 comments

iamacyborg5y ago

My experience with pan sauces in carbon steel is that the acid in wine will typically start to strip the seasoning and leave ugly black specks in your sauce.

Maybe I’m doing something wrong though.

jelliclesfarm5y ago

You are not doing anything wrong. Liquids with higher acidity will strip the seasoning. Avoid cooking liquids with tomato, lemon juice, wine, vinegar etc..for long slow braises and pan sauces etc.

jelliclesfarm5y ago

You are giving the exact opposite of the right cooking advice in this case.

Acidic liquids will strip the seasoning of the pan.

j / k navigate · click thread line to collapse