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I went out an picked up a cast iron skillet and some swordfish and actually made something that was very good! It was all over after this, from there I collected just about every regular pan and pot and dutch oven that Lodge Manufacturing makes and I started trying different cast iron recipes.

How do you get fish to not stick to cast-iron cookware?

I also use Lodge Man. stuff, and I know my frying pan is properly seasoned because nothing sticks to it. I follow all of the rules for cast-iron like: no using soap, no putting in dishwasher, don't let water sit in it, etc. etc. etc. If I cook omelets or pancakes or whatever-else in there, it is perfectly non-stick, but for some reason whenever I cook fish in there it sticks like crazy! Actually it's so annoying to clean up the stuck fish pieces that whenever I cook fish I do it in stainless steel now. Am I doing something wrong to make the fish stick to the cast iron?

Please tell us how that tri-clad stuff works for you, because I've been curious about it, but it's very expensive so I didn't want to do any experiments with it. It gets 5-star reviews from Amazon, though, so I'm guessing it might be good.