I rarely cook smelly food indoors now. This was tonight’s dinner. Someone mention salmon?
my carbon steel pan is perfect for this since it kinda cools off faster than cast should it get too hot. It’s finally seasoning up properly
I got the pan rocket hot. Popped in the fish and closed the lid. I did open it up a few times to baste the fish with fat. And to pour on some capers. And flip once.
