One of my favorite quick things to cook is to simply take nothing but a very fresh fillet cut of fish and put it on a skillet skin down on low heat for about ten minutes. The natural oil inside the fish (especially something like salmon) eventually ooze out and gently fry the skin. Ideally, the skin doesn't burn which happens if the pan gets too hot. No oil added, and I can season the fish after.
Is this something that would work on a copper skillet (traditional tin lined), or is this the kind of dry heat that would ruin the skillet in a minute? I've seen references about never cooking on a tin lined copper pan without a base of oil or butter coating the entire tin surface, but I'm not sure if a piece of cold protein on low heat is safe.
More broadly, I'd love to find a resource on how to cook specifically with tin lined copper, especially skillets.
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