[Vikonbarius]

I'm embarrassed to try to share any cooking knowledge because all I know is what I've read or seen on TV. But, on the fish, it sounds like your cast iron skillet is not the problem in terms of seasoning/condition. So, the only other thing I could offer up is how I learned to do this on the TV show.

The chef said to get your skillet very hot and ready to go before you even think about putting in some oil and the fish. Then he said after you think your skillet is hot enough, wait another 5-10 mins. I guess he is saying most of us put our fish in too early. When it is time to put the fish in the very hot skillet, I really do have the plate of fillets in one hand and the olive oil in the other because when you do it this way it only takes a few seconds for the oil to start to smoke. So, I run the olive oil around the skillet with my right hand and then as soon as I put the bottle down on the counter I am reaching for my fillets in my left hand and laying those down and tapping them down on the pan a little bit with me fingers.

I think it might be important to not mess with them while they are cooking, in other words, don't try to loosen them or move them until you think it is time to turn them. With my swordfish, those were pretty thick fillets, and as you probably know, swordfish is more like steak than fish, so this was helpful with the non sticking. I have noticed that the thinner the fish the more it wants to stick. Like two nights ago I made blackened tilapia and those were thin on the ends and it did take a little extra effort on the thin part with the spatula. I had to loosen it a bit before I turned it. But, even with my somewhat new cast iron skillet the sticking is really not an issue when I do it this way.

You know who might have some good input on this is Paul Cowan. I'm going to "Out-Him" right here and right now. What I mean is through PM's I have learned that Paul has a very good knowledge of cooking and especially BBQ. Do you have anything to add to this Paul about cooking fish in cast iron cookware?


As far as the Tri-Clad Stainless cookware goes Christina, after much research and some agonizing I had myself talked into going whole hog with the All-Clad brand, you know top dollar. I reasoned that I was only going to get one set so I'd get the best. (on a side note this was my reasoning with the Wusthof Cutlery as well). But, then I stumbled upon a brand of cookware called Calphalon Tri-Ply. This cookware is supposed to be identical to the All-Clad in terms of the aluminum core and the gauge of stainless that completes the sandwich. But, instead of being made in the US it is made in China. So, the Calphalon is about 1/4 the price of the All-Clad. As you know you have to watch Amazon, their prices are all over the place . . . but for example the All-Clad 8" omelette pan is 120.00 but the Calphalon 8" omelette pan is 29.00. I had a 20% off coupon for the kitchen store I got my pan at so I got my 8" pan for $24.

I've never used an All-Clad pan before so I can't make a comparison. But, I don't see how a pan could work any better than the Calphalon. It heats up SUPER FAST, it cooks very evenly, and is very easy to clean. I went to a Macy's before I decided to go with Calphalon and compared the All-Clad to the Calpahlon side-by-side. The weigh the same, look the same, etc. I asked the lady in the department what the difference was between these two pans and she said the only difference is one is made in the US and other than that one cost about $100 more. Same warranty on both (lifetime) and you can do the same with both (stove to oven etc)

I plan to collect a whole set of the Calphalon Tri-Ply over the next year or so.