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Once cast iron is seasoned properly, nothing compares to cooking with it! Biggest mistake I made was storing my dutch oven with the lid on it. The fat turned rancid and I had to reseason the lid and pot both. I was also concerned about cooking with my cast iron once I switched my stove to...

Lol, yes to break down the old seasoning not during the reseasoning process. Silly me...

After cooking with cast iron, its hard to go back to anything else! Most of my pieces have been handed down to me from family members. I did buy my dutch oven and I love it. I will never cook by crock pot again. I think my next piece will be an enamal dutch oven.

Put DO in oven up side down and put on self clean. Works great!

I had not thought about the different brands of butter. I typically use a generic unsalted butter. I got so desparate once and used butter flavored shortening to resurrect my failed attempt.

The recipe calls for granulated sugar, but I have attempted to make it with powdered, with the same results, leaving a separated mess. I have made the cake with a cream cheese frosting, but I prefer the butter cream.

I have noticed that since moving to Florida my butter cream frosting does not set up correctly. For my red velet cake, I cook and cool my milk and flour then add my butter. Does anyone experience issues making frostings in Florida?

Thanks Jennyema! I'll remember that for next year!

This year I decided to brine my turkey. Turkey was awesome, gravy from it wasn't. The brine consisted of salt, sugar and poulty herbs. My gravy came out too salty. Any ideas on how I could have balanced out the saltiness?