Originally Posted by
wacojoe
A cast iron skillet is great used to keep your blackened Redfish from curling up while sautéing it, if you heat one up and put the bottom on top of the fish while sautéing. Do it outside on the grill unless you have a really good hood and outside evacuating fan system.
If I can fry bacon without burning it, I'll be happy...My nephew also told me about washing only in cold water...I'm still uncertain about whether I should "season" it again afterwards......Ben
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