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deglazing in cast iron

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sylvan Jun 20, 2014 10:55 AM

when sauteeing chicken in a CI skillet, when deglazing (I use water or broth), does deglazing remove the seasoning from the CI skillet?
I've always used stainless steel and I would like to break in my new
CI skillet for the first time use.

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  1. letsindulge RE: sylvan Jun 20, 2014 12:08 PM

    Sure it can be done. Assuming that you don't wash it between uses You might experience cross-over flavors from other foods you cook in that pan however.

    1. c
      Cynic2701 RE: sylvan Jun 20, 2014 12:16 PM

      You can deglaze, but I would use a wooden utensil and non-acidic deglazing liquid (water or broth is fine).

      1. JTPhilly RE: sylvan Jun 20, 2014 12:38 PM

        CI skillets are great for making fond and deglazing and well seasoned even deglazing with acids like wine will be fine.

        You say you are breaking in you skillet for the first time? Have you seasoned it yourself or are you working with only the "Pre-seasoning"?

        usually for breaking in a skillet I would recommend frying a lot and getting my seasoning good and solid before sauté/deglaze. If you are using broth you should be fine and the deglaze will help clean the fond from the skillet - actually making your life easier - if you seasoning is a bit reduced after just oil and heat after cleaning.

        1 Reply
        1. re: JTPhilly
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          sylvan RE: JTPhilly Jun 20, 2014 12:41 PM

          hey, thanks for your help
          I got the CI preseasoned, but went ahead and seasoned it again myself.

        2. s
          Sirrith RE: sylvan Jun 20, 2014 01:04 PM

          Stainless is actually better for deglazing IMO; more sticky usually means more fond.

          But yes, you can deglaze in CI, with non-acidic stuff, although I tend to avoid it because I find it does give a slight off taste even with plain water or stock.

          1. k
            kseiverd RE: sylvan Jun 21, 2014 04:12 AM

            I don't often plan to use CI when cooking something that I'll be deglazing. If I cook say a burger in CI, there will be stuff sorta stuck to bottom of pan. I pour a little water into pan while it's still hot. By the time pans cools enough to handle, the crud pushes right of pan with spatula. Then I give it a scrub with cheap salt and hot water, back on burner till hot & dry, and a little dab of bacon grease... all ready for next use.

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