Originally Posted by ShutTheSuccop
good advice...I had never thought about that as I use identical pans in and out of the oven all the time. Sorry about your burn and misery...but nothing a stout drink and hydrocodone can't alleviate!
Thanks man. I ususally use my cast iron skillet for searing but I didn't want to infuse the flavor of the pan into the duck breast so I used a Calphalon pan instead.