I just got a new Lodge cast iron reversible griddle/grill and used the grill side for the first time tonight with some halibut and asparagus. I heated the pan for a few minutes on medium/high, coated it with olive oil, then hit it with the fish. When I laid the fish down I heard the sizzle so I figured I was good to go, but when I went to flip I discovered there was considerable sticking happening. I cooked the other side and the fish tasted fine. Then I grilled up some asparagus, and added more oil and after the first batch was done and went for the second batch there was a large flame up and I got discouraged and just served the food I had made.
A couple of questions;
-How do I keep the fish from getting stuck (was a huge pain to clean - scraped and scraped and its still covered in black soot)
-How do I avoid flame ups in the future?
I have theories about the heat (probably too low) and amount of oil I used (probably too much), but just wondering what I did wrong and how to remedy it in the future! Thanks!
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