Creating A Perfect Pan Sauce: The Cast Iron Way

Creating a pan sauce in a cast-iron skillet is a simple way to elevate a dish. The process involves searing meat, such as steak, pork chops, or chicken, in a cast-iron pan to create browned bits called fond, which form the base of the sauce. After removing the meat, aromatics like shallots, garlic, and spices are added, followed by liquid—wine, broth, or stock—to deglaze the pan. The liquid is then simmered and reduced, creating a flavourful sauce that can be enriched with butter or cream. This technique is a quick and easy way to add depth of flavour to a variety of dishes.

How to Create a Pan Sauce Using a Cast Iron Pan

Selecting your protein

Steak is always a good choice, but skin-on chicken, veal medallions, or pork or lamb chops are also excellent options. If you're feeling creative, you can also try pan-seared duck breast, shrimp scampi, or coq au vin (chicken braised in red wine).

Once you've selected your protein, heat up your cast-iron skillet over medium-high heat. Add 1-2 tablespoons of a neutral-flavoured oil with a high smoke point, such as grapeseed or vegetable oil. You want to get your pan nice and hot to ensure a good sear, which is crucial for creating that delicious crust.

Place your chosen protein in the pan and cook until it is deeply browned and cooked to your desired doneness. Then, remove the meat from the pan and set it aside to rest while you work on building the sauce.

Now you have a meaty base to build on, and it's time to add aromatics and spices to enhance the flavour. But first, pour off any excess fat from the pan, leaving just a little bit behind—this is a good thing and will add flavour to your sauce.

Aromatics

The choice of aromatics will depend on the type of meat being cooked and the desired flavour profile of the sauce. For example, white wine is often paired with chicken, while red wine is typically used for steak. Similarly, tequila and lime juice are suggested for chicken, and bourbon is a good match for pork chops.

Deglazing

When deglazing with wine, it is important to reduce it to "au sec", or "almost dry". This ensures that the alcohol cooks off completely, leaving no harsh taste behind. It also concentrates the sugars in the wine, giving the pan sauce body and helping to keep it emulsified. If using cognac or Grand Marnier, flambé the liquid to burn off the alcohol.

While deglazing can be done with a cast iron skillet, there are some considerations to keep in mind. Firstly, avoid using highly acidic liquids such as red wine, as they can react with the cast iron and affect the taste of the sauce. Instead, use a liquid with a more neutral pH, like broth or water. Secondly, be mindful of the heat level when searing the meat. If the heat is too high, the browned bits can become scorched, resulting in carbonized chunks in your sauce. Finally, it is important to clean your cast iron pan thoroughly after deglazing to remove any remaining acidic liquid that could affect the seasoning of the pan.

To deglaze a cast iron skillet, start by searing your meat of choice in a neutral oil over medium-high heat until deeply browned. Set the meat aside to rest, then pour off any excess fat from the pan while retaining the browned bits. Add your aromatics, such as shallots, garlic, or spices, and cook over medium heat until tender. Next, add your chosen liquid and use a wooden spoon to scrape up all the fond. Allow the liquid to reduce by about half, then add any additional ingredients like butter, cream, or spices. Continue simmering and stirring until your sauce reaches the desired consistency.

Finishing touches

Once you've added your liquid and scraped up all the fond, you'll want to simmer your sauce for a few minutes to allow it to thicken and reduce. This is also when you can add any additional flavourings such as a spoonful of Dijon mustard, miso, Worcestershire sauce, or soy sauce. If you're using wine, it's important to reduce it to what the French call "au sec" or "almost dry" to ensure the alcohol cooks off and the sauce doesn't taste harsh.

After reducing the liquid, remove the pan from the heat and swirl in a knob of butter. This will make the sauce smooth, creamy, and luxurious. Season with salt and pepper, and a squeeze of lemon juice if desired. If you're feeling fancy, you can also finish the sauce with some soft herbs like parsley, a touch of cream, or other flavourings such as mustard, capers, or chopped olives.

And that's it! You've now created a delicious pan sauce that will take your meal to the next level. Don't forget to give it a final taste and adjust the seasoning if needed before serving. Enjoy!

Maintenance

Cast iron cookware is not as delicate as you might think. It is virtually indestructible, and with the right care, your cast iron pan can last long enough for your grandchildren to inherit.

• Wash your cast iron pan with warm soapy water and a sponge. Contrary to popular belief, a small amount of soap will not strip away the seasoning.
• If there are stubborn bits of food stuck to the pan, use a pan scraper or the synthetic scrubber on the back of a sponge.
• For very stubborn, burnt-on bits, pour some salt into the pan and set it over high heat. Then, rub the charred bits with a paper towel. The salt acts as an abrasive that is safe for the seasoning, and the heat will help carbonize any remaining food, making it easier to scrub away.
• Rinse out the salt and wash the pan with warm soapy water.
• Dry the pan thoroughly with towels, and then set it over a high flame to speed up evaporation and guarantee that the pan is completely dry.
• To prime the pan for its next use, rub it very lightly all over with a small amount of cooking oil, such as canola, vegetable, or corn oil. Make sure to buff away any visible grease so that the cast iron appears barely oiled.
• Put the pan back over a burner set to high heat and leave it for a couple of minutes until it is heated through and lightly smoking. This will add one bonus layer of protective seasoning before you put it away.

Remember, the more you use your cast iron pan, the better it will become. So, don't be afraid to use it, wash it, and oil it.

Frequently asked questions