I have a 25-year old Wagner skillet that I got on the recommendation of my daughter's pediatrician who said she needed more iron. I used it for years without knowing much about cast iron, but nothing stuck to it. And then -- something did. I couldn't get it off, so I stashed th...
Heat a large cast-iron skillet over high heat until very hot. Add the oil and let it heat until it shimmers but is not yet smoking. Swirl the skillet to coat and pour off excess oil. Add the scallops in a single layer, do not crowd the skillet, work in batches if necessary. The ...