Originally Posted by
anaggie
Fish -- only tuna so far. Not too thick or thin. Leaves a good flavor on the fish. I am sure shrimp would be good as would salmon.
Also, do not heat it up fast. Go slow otherwise it may crack on you.
Cleaning -- Half a lemon while it is still warm and the stuff will just wipe right off. No chemicals and definitely not in the dishwasher !!
I have used mine for salmon and it works very well. I do a large filet for 2 on the grill, cooking it very rare (it continues to cook at the table). Once cooked, the fattiness of salmon allows for easy separation with a fork into small portions. If you reach a thicker, too rare portion, you can do a direct sear on it for just a few seconds. I coat the salmon with a simple black pepper and caper butter mixture (no salt of course).
I do agree with slowly heating indirectly so as not to crack.