FAQs
Whether you’re looking for a clean release on delicate or skinless fillets or a crisp skin on salmon or sea bass, our Ceramic Nonstick Always Pan is the fish pan you need. Its ultra-slippery ceramic nonstick coating that lasts, plus a lightweight, durable body that’s highly conductive for professional results.
Four things, in order of impact. Pat the fish properly dry, because surface moisture steams instead of searing. Let the pan come up to temperature before the fish goes in. Add a thin layer of oil with a decent smoke point, like avocado or light olive. Then leave it alone, since fish releases on its own once a crust forms, and moving it early is what tears it.
Titanium or cast iron if you want crisp skin, ceramic nonstick if you're cooking skinless portions or worried about the fillet breaking. A 10.5" pan fits two portions without crowding.