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A comment on Cooking for Founders. Parent comment

Re:Cooking for Founders by sk5t on Sunday January 10, 2021 @05:39PM (#25720945)
I'm perplexed by your reply; I definitely mean (black|carbon) steel and note it is lighter than cast iron. Never a problem making a pan sauce in a black steel pan.

Stainless steel or enameled cast iron is my choice for long cooking tomato sauces, although even plain aluminum won't be an issue for a few minutes contact.

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Re:Cooking for Founders by iamacyborg on Sunday January 10, 2021 @05:43PM (#25721013)
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.

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Re:Cooking for Founders by jelliclesfarm on Sunday January 10, 2021 @06:45PM (#25721771)
You 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.
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Re:Cooking for Founders by jelliclesfarm on Sunday January 10, 2021 @06:47PM (#25721800)
You are giving the exact opposite of the right cooking advice in this case.

Acidic liquids will strip the seasoning of the pan.

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