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Another Stupid Question

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Just went over the recipe for chicken breasts (the one on the right side of the page) and would like to make the sauce. I would bake the chicken in my cast iron skillet. My question is, will the deglazing process while making the sauce have any effect on my carefully created seasoning? I've never tried it in cast iron.
Thanks,
Bob

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  1. sorry, you'll have to link to the recipe -- there's no recipe on my page.

    1. SonyBob,

      I'm assuming you're referring to the "Most Popular" column on the right below the ad and photo gallery. The chicken breast recipe is no longer there. Do you have a link/title? If so maybe someone can better answer your questions.

      1. If there's acid (wine) in your pan sauce, then there will likely be some iron transfer into the finished product. However, since it's a quick deglaze instead of a long braise, any effects should be minimal to the point they're unnoticeable. Just don't let it sit in the pan overnight.