Lately I’ve been doing a lot of pan-searing / sautéing and pan reductions. I really like the versatility of the technique and the ability to free-lance / experiment with ingredients. I’ve done some chicken breasts, pork loin, sea scallops and duck breast. Generally pleased with the results. The other night I did a 16 oz rib eye using BDL’s step-by-step pan-seared steak with pan sauce instructions (thanks, BDL). Definitely a winner.
I’ve used a tri-ply stainless fry pan which did a great job on the cooking end but required a bit more elbow grease on the cleaning end (baked-on oil spatter on the sides and edge). I had better luck on both ends using a carbon steel fry pan, which is fast becoming my go-to pan. I have 9” and 11” pans in carbon steel which can handle most meals for my wife and me. But they’re a bit too small if I’m cooking for more people, so I decided to get a 14” carbon steel pan – holy cow it weighs a ton! It’s heavy enough to discourage me from using it. So I’m considering replacing it with aluminum (natural finish). My question is how much (if at all) would aluminum restrict my ability to use wine or other acidic ingredients for pan sauces? I know carbon steel is reactive too but the seasoning helps mitigate that. I’m not looking to do a long simmering wine reduction or tomato sauce – just a quick deglazing and brief reduction. I know aluminum is standard in restaurants, so I’m guessing (hoping?) that its reactivity is not much of an issue with such quick cooking techniques. What has been others’ experience?
Thanks,
Rob
I’ve used a tri-ply stainless fry pan which did a great job on the cooking end but required a bit more elbow grease on the cleaning end (baked-on oil spatter on the sides and edge). I had better luck on both ends using a carbon steel fry pan, which is fast becoming my go-to pan. I have 9” and 11” pans in carbon steel which can handle most meals for my wife and me. But they’re a bit too small if I’m cooking for more people, so I decided to get a 14” carbon steel pan – holy cow it weighs a ton! It’s heavy enough to discourage me from using it. So I’m considering replacing it with aluminum (natural finish). My question is how much (if at all) would aluminum restrict my ability to use wine or other acidic ingredients for pan sauces? I know carbon steel is reactive too but the seasoning helps mitigate that. I’m not looking to do a long simmering wine reduction or tomato sauce – just a quick deglazing and brief reduction. I know aluminum is standard in restaurants, so I’m guessing (hoping?) that its reactivity is not much of an issue with such quick cooking techniques. What has been others’ experience?
Thanks,
Rob
