Getting perfectly browned, crisp skin is just a matter of mastering heat and moisture.
, offer some nonstick benefits. Even stainless steel, which isn't even remotely nonstick, works when you use the right technique.In the photo above are three pieces of snapper, which I cooked in three different skillets over the exact same heat setting on an induction range. As you can see, the cast iron and stainless steel produced very similar results; I'd say they're just about equal. The nonstick was close, but the skin wasn't quite as crisp as it was with the other two.
Once cooked, though, the proteins are much less inclined to bond to the metal. The key, then, is to cook those surface proteins so rapidly that they're fully transformed before the fish touches the pan. As thin as a layer of oil in the pan is, if it's hot enough, it'll do just that. There are a number of tricks for dealing with this. Some folks like to start it flesh side down for a quick minute, just to set the meat a little, then flip to the skin side. This can reduce curling, but it also means you'll be putting the skin into a pan that's lost some heat, which can increase the chances of it sticking. I prefer to just take a slotted spatula and gently press down on the fillets to flatten them out.
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