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VFish | Aug 5, 202002:10 PM     83

A few days ago I finally made the whole sea bass and they were very good. But when I tried frying the one in the 12" nonstick skillet, I didn't pre-measure and it was too long, so did it in the Fissler serving pan 32 cm and it barely fit. In fact, the tail did not submerge, I got it in on the flip tucked in, and I probably should have cut it off to begin with. But I am concerned if I get any longer fish and want to fry whole I will need a fish pan.

I would probably need to get a nonstick for lesser amount of oil cooking. I don't know if I need that carbon steel one, and how nonstick it can be. Andrew has purchased that Woll, but I tried googling a couple days ago fish pans and not much seems to come up for me here, not the Woll, not even the De Buyer carbone plus and I know they exist. I'm getting hits for Staub.

So are there any hidden listings of various fish pans?

Also, my current electric radiant glass burner is max 11.25" and I will be doing induction or a half and half of induction and gas on the next cooktop. Obviously, a fish pan goes beyond a burner size.

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