Posts by sonar8

Thanks for the advice y'all, I look forward to replying with good results. FYI, I'm cooking with gas, and I think it's a Calphalon "professional" (do professionals register at Macy's?) hard-anodized aluminum 12" omelette...

First post, apologies if inappropriate. I'm trying to get a nice crust on salmon filets, my recipe calls for 3-4 tbls peanut oil in the pan, sear 3 minutes on presentation side, then finish in a 425-degree oven. Here's the...