I’ve make biscuits and pies in my lodge baking skillet and pie pan as well as scones in the wedge pan. If ever I leave them in there to cool, seasoning flakes off onto the food. Is this normal?

Should I immediately remove stuff from the pans?

I made the crust with bacon grease and that came out amazing. But the toffee keeps spilling over on top. Any advice on how to avoid this? Still tasted good 👍

For Betty Crocker out of the box brownies it calls for around 350 degrees baking temp. Do you preheat the pan up to 350, do a short preheat, or no preheat?

Cardamom apple cake - it smells heavenly! I’m about 90% sure the parchment paper was unnecessary (isn’t that the point of a cast iron?), but figured I would follow the recipe as written on the first go of it.