
Correct. They're cheap enough that you can experiment with the best method for keeping what you're cooking from sticking to the pan. Because when food starts sticking to the pan, it's time to toss the pan and order another. Because somehow you screwed up the pan - forever. I have successfully used a fish skillet in my infrared toaster oven at 425Β°F for 20 minutes. There is no need to rinse the pan exposed to such high heat. After cooking, I wipe out the pan and leave a coat of fish oil on it. The technique is basically the same as Grandma's iron skillet. The non-stick coating only makes things easier. Oh yeah. The pan deforms during cooking and returns to its normal shape as it cools.

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