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Steak Sauce without corn syrup....??

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zinfamous said:
no, you want to turn it down to medium/low after scraping.

You want to reduce--so, evaporate a lot of the liquid while concentrating flavor--and not burn the butter.
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sourceninja said:
This! sorry about that. Cooking is one of those things I just do without really knowing how I do it.
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Is this ok in cast iron? I've been reading that red wine reductions in cast iron taste metallic (and risk deseasoning).
 
blackdogdeek said:
Is this ok in cast iron? I've been reading that red wine reductions in cast iron taste metallic (and risk deseasoning).
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seriouseats.com has a nice article about the myths of cast iron.

The seasoning is chemically bonded to the pan. red wine and scraping won't hurt.
 
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