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Reply to "Dummy-proof scallops"
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[quote=Anonymous]I love my cast iron skillet and use it for just about everything, but I would not use it for scallops. I want to make a little pan sauce once the scallops are done (deglaze with white wine, then whisk in butter and maybe a squeeze of lemon or maybe a bit of an herb), and that's not going to come out well in cast iron. I use a heavy stainless steel skillet for scallops or fish. PP who does scallops in cast iron with no oil, you must keep your skillet seasoned to absolute perfection at all times. I'm not quite so perfect; if I tried that I'd be concerned about sticking. Good for you, though. [/quote]
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