I currently have 2 skillets -- one a 12" flat skillet and the other ribbed. They have both been used for meat and I learned my lesson awhile ago and try to keep them as far away from water as possible. I do not have an open flame as I have a glass cooktop.
I saw a few recipes for desserts and cornbread using a cast iron skillet that I would love to try. The problem is that my cast irons have all been used for meat and I am afraid to attempt any of these recipes if it might come out tasting like last night's ground-beef.
I did have a look at this question: How do you clean a cast iron skillet?
Does the skillet even trap any flavors or will any excess just burn off as I heat it up? If it will have the meat flavor, will using a towel, oil, and kosher salt help get rid of any left-over flavors or is this insane and everyone has a cast iron specifically for desserts/breads?