6. Desserts — Right After Savory Meals
Cast iron is fantastic for baking. Cobblers, brownies, skillet cookies — they all turn out great.
But if you just fried onions or bacon in your skillet and then jump into dessert baking, don’t be surprised if your chocolate cake tastes a little… smoky.
That’s because cast iron holds on to flavor.
Solution: Clean your pan thoroughly first. Better yet, keep one cast iron pan just for desserts if you bake often.
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