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Another Stupid Question

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SonyBob Sep 26, 2011 09:53 PM

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

  1. sunshine842 Sep 26, 2011 10:26 PM

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

    1. maplesugar Sep 26, 2011 10:26 PM

      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. JK Grence the Cosmic Jester Sep 26, 2011 10:34 PM

        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.

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