Go ahead. Try baking this pistachio cherry Danish in a cast-iron skillet.

Think warm, sticky bread loaded with swirls of sweet pistachio paste, crunchy nuts and tart cherries. If you’re looking for a brunch option that’s sure to impress, this is your dish. Courtesy of food writer Charlotte Druckman.

Cast-iron cookware devotees will tell you a well-seasoned skillet will last a lifetime. When properly cared for, these indestructible pans can be passed down like family heirlooms from one generation to the next. The key is to give your griddle or skillet a good pre-seasoning, says recipe tester and food writer Charlotte Druckman. Her cookbook, “Stir, Sizzle, Bake,” is a guide to baking with this trusty kitchen tool. The versatile, heavy-bottomed pans get hotter and retain heat longer than your average nonstick cookware, which makes them perfect for baking everything from flatbreads to biscuits and cobblers to cakes. In “Stir, Sizzle, Bake,” Druckman offers up a recipe for a giant pistachio cherry Danish that cooks in a 10-inch skillet. Think warm, sticky bread loaded with swirls of sweet pistachio paste, crunchy nuts and tart cherries. If you’re looking for a brunch option that’s sure to impress, this is your dish.