2nd on the lasagna. I used to eat at a restaurant where they cooked/served the lasagna in small cast iron skillets. That seems like a lot of trouble for >2 but I don’t see why that wouldn’t work in a larger pan.
I’ve also baked apple turnover (more like a giant pancake with lots of eggs) in cast iron (as per the recipe). Just don’t do like I did and grab the handle with your bare hand. Or at least keep a quart of aloe nearby.
