Watch out with that fish.
2. Be Aware that a Cast-Iron Surface Takes on Flavors
A cast-iron pan, especially when it's straight out of the box and hasn't been through several rounds of seasoning, has a porous surface that will take on flavor. Even a really well-seasoned pan is more apt to take on flavor than a stainless steel or nonstick pan, especially since we don't recommend cleaning a nonstick skillet with soap for risk of stripping the seasoning.
Also: who has room in their fridge for a cast-iron pan anyway? We sure don't. Plus, we're going to need that pan to cook our next meal.
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