Cast iron is a time-tested favorite of home cooks for its durability and natural nonstick surface. But any lover of cast iron knows this: Rust is the enemy! When you wash your cast-iron pan, it's imperative to make sure it's completely dry before putting it away. Even a little dampness or a few droplets of water can create rust stains overnight. To prevent this, scrub your pan clean and place it back on top of your cooktop. Then turn it on and let the pan heat up and dry out completely. Cool and store for future use.

ANDREWS MCMEEL SYNDICATION

With more households than ever before needing assistance with food donations, you might wonder how you can help. Second Harvest lists the "most wanted" items that food pantries love to get during these times. What's at the top of their list? Start with canned proteins like tuna, ham, chicken, peanut butter and canned beans. Then think filling and quick-to-prepare items like instant mashed potatoes, pasta, canned sauces and hearty soups. Finally, don't forget that personal care products like shampoo, deodorant, soap, diapers and toilet paper are necessities, too.

ANDREWS MCMEEL SYNDICATION

Freezing fruits and vegetables is an easy to way to extend their life and avoid food waste when you can't get through a bunch of produce. But there are some fruits and veggies you should never freeze. Celery, for example, can turn limp and take on an obnoxious odor. Cucumbers also change from crunchy and fresh to limp and stale when frozen; consider pickling them instead. And potatoes are a no-go, too: When you reheat frozen potatoes, the water separates from the natural starches and makes your au gratin very watery.

ANDREWS MCMEEL SYNDICATION