I use my cast iron skillet for just about everything. I made corn bread in it the other night and upon tasting the cornbread, I realized it had a fishy flavor to it. Thinking back, I remembered that I had used the pan to sear fish several weeks ago. (So the pan has been used and cleaned several times since the fish, so I am amazed that the fishy flavor is still coming out of the pan.)
Should I get another cast iron for the sole use of seafood?
Should I clean my pan differently after using fish? I normally wipe it clean if it is not to messy, or if it is really bad, I use the coarse salt method.
What can I do to get that fishy-ness out of my pan now?