Originally Posted By: SouthBamaSlayer

Originally Posted By: poorcountrypreacher
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?


What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.


There's not any oil left except a little on the surface when I finish cooking them. I turn the cooker as hot as it will get and cook the fish about 90 seconds on each side. That cooks all the oil out of my seasoned skillet, and it will rust overnight even if I put oil back on the surface after cleaning. I just set aside one skillet for this use and have given up on keeping it seasoned. Just wondering if there is a better way.

All the labor of man is for his mouth, and yet the appetite is not filled.