Chefs love cast iron because it’s durable and nonstick, which is why it’s everywhere, from French Blue in Napa Valley to Blue Dragon in Boston. Try the simple summer fruit dessert below—it tastes better when you eat it straight from the pan.
Pre-seasoned Lodge round mini servers go from oven to table. $13; lodgemfg.com
Try The Trend Nectarine-Thyme CrumbleSEE MORE