Some of the dishes I cook each week is to take salmon, shrimp or scallops, season them with a creole seasoning and 'saute' them on the stove top. On occasion, I might do something similar with beef or chicken. As I understand it (and according to a couple recipes I've used--James Peterson, Emeril lagasse), this process requires cooking over high heat. I've ruined my non-stick Calphalon fry pans and now have stainless steel pans, also Calphalon. I have used Olive Oil, but I've read that it's best to use an oil like Canola for cooking over high heat. The pans are hard to clean afterwards, not where the food has stuck, but what is probably the coating of oil that sets in during the cooking process. So my questions are:
1. What's the best oil to use for this process?
2. Any tips on how to cook these different pieces of fish? Like, how long? I know this will depend on the thickness of the product...
I do think that I overcooked the salmon last night, but don't want to get sick from undercooking seafood or any protein.