So, as I understand it, seasoned cast iron would be the best option to sear something like a steak. However, I know that you shouldn't add acidic elements like red wine to cast iron, as the metallic taste can leach out into the food. Given this, what would be the best material to use if I wanted to sear some steaks, and then deglaze with red wine to make a pan sauce? Would stainless steel be better for this application, even though it won't sear/fond as well? Can anyone recommend a particular product? Thanks.