I often prepare fish by searing one side on the stove top and then finishing it off in the oven at a high temperature. This method is not only fast but results in a tender interior with a crisp surface. However, I end up with a cast iron pan that reeks of fish smell, even after thorough cleaning. Yesterday, I had to season the pan again to rid it of fish odour. I would hate to have to go to that trouble every time. I guess one solution would be to have one iron pan for fish and another for everything else. Does anyone have another solution?