Can you kosher cast iron

More recently though I just ask my neighbor if I can add my grates into their oven when they self-clean it. But he was talking about Kashering off the factory seasoning which is applied as a liquid and not heated directly on a flame. For such an application Libbun Kal is enough. Dash: In order to properly season a pan, it needs to be heated in an oven. My point was that Kashering off the seasoning requires less than Kashering a griddle that became non-kosher in its use.

DaMoshe is correct. The factory seasoning is heated in an oven, and while applied as a liquid, it quickly congeals. Also, it is oil, whose liquid status is highly questionable to begin with. I am highly suspicious of anyone who says it only needs libun kal or hagalah. I am aware the cRc of chicago says that, and I have emailed the author of the article as well as others in the organization.

He did not respond. We just got a cast iron and we called the company about the seasoning. They said it is seasoned with oil only. We called the company back and they said, yes it is made here and not in China.

They have incentive to say they do not use animal fat since vegetarians will prefer it. And I am not aware of any government agency that would police this, since it is all burnt up and not a food product.

I spoke to someone else at the OU and they said that it is best to put it in the oven on self clean for 2 hours. I have received an email from the Lodge Company. ZviWeiss: As I complained to another poster…. Please be mindful that the people who posted two years ago may not remember what they said. Actually this thread is awesome because I was considering buying a cast iron griddle a couple months ago. Now that this thread came up, if I did buy one, I would need to check if putting it in the ocean would compromise the coating.

Plus I would need to verify if the cast iron coating was kosher, I guess, too. Sign in Join. Sign in. Log into your account. Sign up. Password recovery.

I like pretty and easy-to-clean pots too, but cast iron is the healthiest cooking utensil and adds a depth of flavor that no other cookware can.

My children can tell the difference between a chicken cutlet pan-fried with olive oil in a well-seasoned cast iron pan and the same chicken prepared in any other cookware. A larger fleishig designated meat pan is great for all veggies, indoor grilling and a million other uses. When buying a pan, match the correct size silicone handle.

A silicone cover slips over the handle and makes the pot easy to handle. I buy red handles for fleishig and blue for milichig. The plastic scrapers are also useful, especially the grooved edges, which match the cast iron grill pan. It is best to pre-season cast iron cookware before using it, even if it is labeled as seasoned. This gives the pan a nice non-stick coating. This process is also used if a pot has lost its seasoning or has been cleaned with abrasive detergents.

I prefer the stovetop method of seasoning, but if the pan has rusted on the outside the oven method must be used. See below for note on the Kashrus of pre-seasoned cast iron pans. After the pot is seasoned you can start cooking. Always preheat the pan on a lower flame and then turn up the flame. I use a medium to low flame for almost all cooking. Remember that cast iron retains heat so even if you lower the flame it will take time for the pot to cool to a lower temperature.

You can cook almost anything in cast iron, besides tomatoes, which are too acidic and will eat away at the seasoning. You don't want to boil up water in cast iron, either. Also, never shock a cast iron pan with cold water because it can cause irreparable damage. Scrape and go is usually okay after most cooking. Scrape any leftover bits of food. Wipe clean with paper towel or cloth.

If necessary spray a bit of oil, wipe it and heat pan to season it again. If the pot needs a more thorough cleaning, wait until it is cool and rinse with mild soap and water. On a second pass I see the error and will correct it. Where this came from, I was reading an article on a website where the user asked a rabbi if they could still use their meat cast iron skillet after a dairy dish had been cooked in it. The rabbi told them that the seasoning would have to be fully removed, fired with a hot torch, or dunked in a boiling pot of water, and then re-seasoned and used.

The skillet should only be used for dairy or meat, but if used incorrectly, the skillet can be reused by following the re-kashering steps. Ken, As on May 21, , I found out that Lodge no longer uses kosher certified oil. I called the company twice and got the same response both times. When I mentioned the FAQ page that states they use kosher oil I was told that the page is old information and they now use a soy based oil that is not certified.

I do not know when they made the switch, but I think anyone who has bought one of their items within the last few years should call to find out. Additionally, I have not seen a certification on the packaging of their products that I purchased.

Do you have a picture you can post or send me? Thanks for your message about Lodge no longer using Kosher certified oil, or the situation may also be that Lodge is no longer having rabbinical supervision of the oil they use or the seasoning process.

When we bought our Lodge cast iron skillets 4 years ago, it stated on the packaging that they used kosher certified oil for seasoning, and several websites even now state that Lodge Cast Iron Skillets are kosher. I noticed on the Lodge website yesterday that they only state that they use natural soy-based oil for seasoning. The seasoning does wear off after a few months of use, and you can actually scrub the seasoning off, have your cast iron kashered, and re-season the cast iron yourself, which you need to do times a year anyway.

Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page.

Click here for instructions on how to enable JavaScript in your browser. Cast Iron Cookware. Cast iron articles. See also What is Kosher Chicken Anyway? Author Recent Posts. Ken Weiss. Ken Weiss is a blogger and stay at home dad. He is the founder of the-cookingpot. Latest posts by Ken Weiss see all.