Absolutely...Cast iron/Aluminum....Also, when you are making Piccata or Marsala. With those two dishes, you will be Deglazing both with White Wine and Marsala Wine...so during that process your able to get get all the little brown pieces that are stuck to the pan up, which is flavor...which you wouldn't be able to do with a Non-stick pan. Once you deglaze with White Wine (Picatta) or Marsala Wine (Marsala) wait 30 seconds for the Alcohol to burn out...but at the same time the Wine flavors become more pronounced. Then you add Chicken stock (Picatta) and Veal or Chicken stock for (Marsala) depending if your making Chicken Marsala or Veal Marsala....in a Crunch...you can use Chicken stock for both.