I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan.
How can I make a nice pan sauce if the meat has been cooked in a different pan?
The best I can think of is to save a small amount of the meat to be cooked into fond to start the sauce off. Will that work?