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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. M
by iamacyborg 6y 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.
- jelliclesfarm 6y agoYou 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.