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Cookware

Cast Iron or Enameled grill pan for fish

starzzz | Jan 21, 202112:16 AM     9

I caught an episode of Gino D’Acampo on YouTube where he grills a fish, similar to a Sardine, in what appears to be an cast iron enameled pan e.g Le Creuset/Staub or similar.

The general consensus I have found in my research is to go with a cast iron like a Lodge for durability, cost, cleaning and better grill particularly for animal proteins; over the enameled version. However, I could not find anything comparing cast iron and enameled fir grilling of fish other than some naysayers who say cast iron is too hot for fish and to use a non stick pan?

Appreciate any thoughts between cast iron vs enameled when grilling a whole fish like a sardine or a bit larger whole fish with skin.

Thanks

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