Given the background description of some cooking related query, summarize the question into a title
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Question: I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is fairly non stick (I can fry eggs in it) I never managed to get a smooth surface on it. Here's a photo of how the surface looks . While the surface might look like it's flaking, I do not see flakes in the food or when I'm cleaning it. Do you suggest I sand it and reseason it, or will the surface eventually smoothen out if I just keep using it?

Answer: Getting a cast iron skillet surface smooth


Question: Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks. What is the point of using hot syrup instead of sugar?

Answer: Why mixing hot syrup (sugar + water) into yolks in sabayon?


Question: How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape?I saw some pictures that look perfect and then some where the sponge looks too thick.How do I figure out the perfect thickness of the sponge?

Answer:
How thick should be the sponge for a swiss roll?