Dearest PJ, Having experienced a resurgence of interest in cooking with cast iron, and the holidays being here as well, I've been thinking about making an apple pie (and shepherd's pie, and sticky buns, and, and, and...LOL!!) in one of my lovely skillets. My only concern is I'm thinking the pie had better not be stored in the skillet. Not, mind you, that pie lasts all that long around here, but remembering that my Thanksgiving dressing began to discolor on the very bottom, pretty soon after we were done eating has me a bit concerned. What do you think? BTW, all your hints and tips are SO awesome! As a baker of many, many years experience, I never fail to learn something new and exciting every time I explore blog or website! Thank you! Natalie

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