I've been making pasta with some different sauces made in the pan. For the most part I've come to rely on a couple of de buyer carbon steel pans.
Tomato sauces will take a bit off the seasoning but for the most part recovery is quick with the other things I cook over the next few days. Last night I made fettuccine with a lemon cream sauce. (with spinach and lemon pepper chicken) It was actually shocking to me how much of a dent I made in the seasoning of the pan.
Maybe it is time to find a better pan for this. I'm thinking something stainless or perhaps enameled. What are you guys using?
Tomato sauces will take a bit off the seasoning but for the most part recovery is quick with the other things I cook over the next few days. Last night I made fettuccine with a lemon cream sauce. (with spinach and lemon pepper chicken) It was actually shocking to me how much of a dent I made in the seasoning of the pan.
Maybe it is time to find a better pan for this. I'm thinking something stainless or perhaps enameled. What are you guys using?