Cast-iron pans are not always the best tool for frying fish. It all depends on what species you are cooking. Flakey flesh will stick to the surface and you will hardly be able to remove the fish. After frying you’ll spend too much time to clean your cast-iron pan which will affect the protective layer on the skillet. You can use cast-iron pans for searing steaks. For cod, tilapia and flounder we recommend you should use an enameled pan.