"KLS" > wrote in message
...
> On Sat, 07 Jan 2006 01:43:09 GMT, "Vox Humana" >
> wrote to "Jaclyn" > wrote in message
> m.:

> I also have a couple of cast iron skillets (via my sweetie, a Southern
> belle whose mother passed these on to her), but we don't use them much
> because I grill a lot and when we do eggs, we use the cheap T-Fal
> nonstick frypan we bought just for that purpose (it's nearing the end
> of its life after 3 years, and it's the ONLY nonstick item in our
> repertoire of cookware). Good info here, though, that may motivate me
> to try using ours more, but likely not, unless they're good for fish,
> which I doubt.

I like cast iron for things that need to be cooked quickly in a smoking hot
pan, or things that need to be cooked very slowly. You could use the pan
for fish, particularly thick fillets or steaks of oily fish like salmon. I
tend to heat my pan quite hot, sear the fish, poultry, or meat on one side,
turn the food, and then place the skillet into a very hot oven for about 5 -
7 minutes to finish - depending on the thickness of the food. Of course
this wouldn't work for thin, delicate pieces of fish.