I'm making sauteed halibut and not sure what the best type of pan for this would be. The choices (based on what I currently own) are: non-stick, cast iron, and anodized aluminum (unfortunately no stainless steel currently).
Would non-stick be okay or do I want to get the pan really hot and use one of the others?
Would non-stick be okay or do I want to get the pan really hot and use one of the others?