A cast iron skillet is not only an invaluable tool for searing steak; you can also use it to bake delicious one-pan desserts, from cobblers to cakes to giant skillet cookies. However, while cast iron is pretty close to foolproof, the bottom of your dessert can still stick to your skillet — here's how to prevent that.

Pro baker Kris Stubblefield says that even a well-seasoned cast iron skillet requires extra prep before it's ready for dessert. He recommends greasing the skillet with butter or oil, then adding a thin, even layer of flour for extra protection, and we have tips on how to properly add the flour to the greased skillet.

Sprinkle a small amount of flour into your skillet, turn the pan around over the sink until each side is coated, then flip the skillet upside-down and tap it a few times to get rid of excess flour. As soon as your dessert comes out of the oven, run a knife around the perimeter of the pan, and the treat should release from the cast iron with ease.