I’m officially done with regular pans—cast iron is my new best friend! I’ve got a quick question: Can I use my cast iron skillet to make chicken marsala? I heard somewhere that using creamy sauces in cast iron can lead to rust. Is that true, or is that just a myth?
Wow i will never go back to regular pans. Cast Iron is my new friend!
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One response to “Wow i will never go back to regular pans. Cast Iron is my new friend!”
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Absolutely, you can use cast iron to make chicken marsala! Cast iron pans are great for searing and can handle high temperatures, which is perfect for that dish. The concern about cream or acidic ingredients is mainly about how you care for your cast iron. Cooking with cream-based sauces or acidic foods (like tomatoes or vinegar) occasionally is fine, but frequent use can strip away the seasoning over time.
Just be sure to clean and re-season your pan as needed. After cooking, wash it with warm water (avoid soap if possible), dry it thoroughly, and apply a light coat of oil to maintain the seasoning. Enjoy your chicken marsala—it’ll likely taste even better cooked in your trusty cast iron!
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