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	<title>Using Cast Iron Cookware &#187; deglazing</title>
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		<title>Can One Make Pan Sauces Or Deglaze In A Cast Iron Pan?</title>
		<link>http://usingcastironcookware.com/pan-sauces-or-deglaze-in-cast-iron-pan</link>
		<comments>http://usingcastironcookware.com/pan-sauces-or-deglaze-in-cast-iron-pan#comments</comments>
		<pubDate>Sat, 01 Aug 2009 05:11:19 +0000</pubDate>
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				<category><![CDATA[Cast Iron Cookware Questions]]></category>
		<category><![CDATA[acidic foods]]></category>
		<category><![CDATA[deglazing]]></category>
		<category><![CDATA[Sauces]]></category>

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		<description><![CDATA[LE CREUSET Red #21 Enameled Cast Iron Pot Skillet w/ Lid 2 1/4 Quart Qua France &#160;&#160;&#160;US $39.99]]></description>
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<p>I prefer to be a minimalist and to buy cookware that does most cooking jobs without having to buy a lot of different kinds of expensive pots and pans. I've been told that acidic foods and deglazing in anything cast iron is bad, but I have also heard that if the seasoning is tough enough, it can withstand anything.  Thoughts?</p>
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