Can one make pan sauces or deglaze in a cast iron pan?
I really want to be a minimalist and buy cookware that does that most jobs without having to buy a million different types of expensive pots and pans. I’m told that acidic foods and deglazing in anything cast iron is bad, but I also heard that if the seasoning is tough enough, it can withstand anything.
I cook everything in my 12 inch cast iron skillet. I fried potatoes one night, made fried chicken and cream gravy the next. Tonight I may make make tacos. I use this pan more than any other pan in the cabinet. I have a beautiful seasoned finish inside. When I wash it and after I dry it, I take a paper towel and rub oil on it and it is ready to go again. If I cook anything acidic, I always make sure to clean and oil real because sometimes you can smell it when you heat it up. You can go wrong with it.
From personal experience, I prefer nothing but cast iron. You must season your non-coated cast iron regularly, but it is so easy and quick to do. The even cooking temps of cast iron can’t be beat. Lodge makes a great porcelain enameled cast iron that can’t be beat for the price. I have never had a problem with acidic foods in it.
That is true