Sweet breakfast items often backfire too. That cinnamon roll batter I tried baking? It caramelized into a blackened mess that took days to rehab out of my pan. Some things just need gentle, even heat that cast iron can’t always provide.
The lesson? While cast iron is incredibly versatile, knowing its limits makes you a smarter cook. Keep these troublemakers away, and your skillet will reward you with decades of perfect sears and golden crusts.
Thanks for your SHARES!
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I have garlic peels on hand all the time; allow me to tell you my grandmother’s secret.
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Mix bananas, honey and water!
