Cast Iron Conundrum: Unraveling The Mystery Of Kosher Cookware

Cast iron pans are a popular choice for home cooks, offering a range of benefits, including durability, even heat distribution, and a natural non-stick surface. However, for those who keep kosher, there is a unique set of considerations when it comes to using and purchasing cast iron cookware. The issue arises from the fact that cast iron skillets, pans, and pots are often pre-seasoned with non-kosher fats or oils, such as lard or non-kosher-certified vegetable oils. This presents a challenge for those adhering to kosher dietary laws, as the cookware may come into contact with non-kosher foods, rendering it unsuitable for use.

Cast iron pans and kosher certification

Cast iron pans are a popular choice for home cooks due to their durability, heat retention, and ability to create a non-stick surface without synthetic chemicals. However, for those who keep kosher, there are some important considerations to ensure that their cast iron cookware meets the necessary dietary restrictions.

Pre-Seasoned Cast Iron Pans

One of the challenges of purchasing pre-seasoned cast iron pans is that many manufacturers use non-kosher fats or oils, such as lard or non-kosher-certified vegetable oils, in the seasoning process. This can be problematic for those who keep kosher or follow vegetarian or vegan diets. To ensure that a pre-seasoned cast iron pan is kosher, it is important to look for certification or clear labelling indicating that kosher-certified oil was used in the seasoning process. Some manufacturers, such as Lodge Cast Iron, previously used kosher-certified oil but have since switched to non-kosher soy-based vegetable oil. While this may be acceptable for vegetarians and vegans, it does not meet the requirements for a kosher kitchen.

Kashering a Cast Iron Pan

If you already own a cast iron pan that is not kosher, or if you are unable to find one that is certified kosher, it is possible to kasher (make kosher) the pan yourself. This process typically involves two steps. First, the pan must be heated to an extremely high temperature, either in a self-cleaning oven cycle or by covering it with coals and allowing them to burn out. This step accomplishes libun gamur, the highest level of kashering required for utensils that come into direct contact with food. Second, the pan must be immersed in a mikvah, a ritual bath of water. It is important to completely dry the pan after immersion to prevent rusting.

Re-Seasoning a Cast Iron Pan

Once the pan has been kashered, it will need to be re-seasoned to create a non-stick surface and protect against rust. This is done by applying a thin layer of kosher-certified oil to the pan and heating it past the smoking point. This process should be repeated multiple times until a strong cooking surface is formed.

In conclusion, while it may require some extra effort, it is possible to purchase or kasher and re-season a cast iron pan so that it meets kosher requirements. By following the necessary steps, those who keep kosher can enjoy the benefits of cast iron cookware while adhering to their dietary restrictions.

Cleaning and kashering cast iron pans

Cleaning

Cast iron pans require special care to keep them in good condition. Here are the steps to clean your cast iron pan:

• Wash your cast iron pan by hand with a small amount of soap and hot water. You can use a nylon scrubbing brush or a non-abrasive sponge to gently scrub the pan. Avoid using steel wool or metal scrubbers, as these can damage the pan's surface.
• For stubborn, stuck-on food, simmer a small amount of water in the pan for 3-5 minutes, then use a pan scraper to remove the food once the pan has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. It is important to ensure the pan is completely dry to prevent rust.
• Rub a light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe away any excess oil.

Kashering

To kasher a cast iron pan, you need to perform two steps:

• Heat the pan at a very high temperature using libun gamur. This can be achieved by placing the pan in a self-cleaning oven or covering it with coals and allowing them to burn out. This step will also burn off any surface grime and old seasoning.
• Immerse the pan in a mikvah. After immersion, make sure to completely dry the pan to prevent rust.

Re-seasoning

Once your cast iron pan is clean and kosher, you will need to re-season it to create a non-stick cooking surface:

• Apply a thin layer of oil to the pan, using a neutral oil such as canola, vegetable, or grapeseed oil.
• Place the pan upside down in the oven and preheat it to 450-500 degrees Fahrenheit.
• After 5-10 minutes, remove the pan from the oven and use a paper towel to rub a small amount of oil over the entire surface, including the handle.
• Wipe off any excess oil with a clean towel, as too much oil can produce a blotchy, uneven seasoning.
• Bake the pan, inverted, in the preheated oven for one hour. Then turn off the oven and allow the pan to cool completely inside.
• Repeat the above steps as necessary until you have built up a sufficient number of seasoning layers.

How to season a cast iron pan

To season a cast-iron pan, you need to create a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. This process is called polymerization, where the fat converts into a form of plastic. Here is a step-by-step guide:

• Wash and Dry Your Pan: Start by giving the pan a good scrub with warm, soapy water, then dry it thoroughly. You can use a stovetop flame for a minute or two to drive off any remaining water.
• Rub with Oil: Using a paper towel or your hands, coat the pan with a thin layer of neutral oil like canola, vegetable oil, corn oil, or even melted shortening. Be sure to cover the bottom, handle, and all surfaces of the pan. Wipe away any excess oil, ensuring the pan feels dry to the touch.
• Bake the Pan: Place the oiled pan upside down in an oven preheated to 350-500°F (177-260°C) for about an hour. This step may generate some smoke, so ensure your kitchen is well-ventilated. The oil will polymerize and form a hard coating during this time. Using a baking sheet or foil underneath the pan can catch any oil drips.
• Cool the Pan: After baking, turn off the oven and let the pan cool down inside. This helps prevent any sticking or residue on the pan's surface.
• Repeat: For an unseasoned or stripped pan, repeat the oiling and baking process 3-4 times to build up a smooth, durable finish. Avoid the temptation to slather on a lot of oil, as this will make the pan sticky. Good seasoning is built from multiple thin layers.

With proper care and regular seasoning, your cast iron pan will provide a lifetime of delicious meals and become a cherished family heirloom.

Cooking with cast iron pans

Pre-heating and Seasoning

Before using a cast iron pan, it is important to pre-heat it gradually on a similarly-sized burner. Cast iron holds heat, so it is not necessary to use a heat setting above medium. This helps prevent food from sticking. Once the pan is pre-heated, add a little oil or fat. If you want to use butter, start with oil, then add butter just before adding your food.

Seasoning a cast iron pan means coating the clean pan with a thin layer of oil and then heating it. This bonds the oil chemically to the pan, creating a non-stick surface that improves with cooking and care. Seasoning also helps prevent rust. A well-seasoned cast iron pan can last for generations.

Cooking

Cast iron pans can be used for cooking almost anything. To cook, preheat the pan, add oil, and then add your food. It is important to preheat the pan before adding oil to prevent sticking and ensure even cooking.

Cast iron pans are great for searing steaks, lamb chops, chicken breasts, fish fillets, and other proteins. They are also ideal for open-air cooking due to their weight and resistance to warping. You can also use them for deep-fried foods, as they hold heat well and their weight keeps them anchored to the stove.

Cleaning and Storage

After using a cast iron pan, wash it right away. Do not let it soak in water or use it to store cooked food, as this can cause rust. A small amount of dish soap is acceptable, contrary to popular myths. Use kosher salt as a natural scrub to remove any baked-on food, then rinse with hot water. Dry the pan on the stove over low heat, then apply a thin layer of oil before storing in a dry place.

Always ensure the pan is completely dry and cool before storing. Line the inside with paper towels to protect from moisture and scratches. Using the pan frequently will also help keep it seasoned and in good shape.

The history of cast iron

Cast iron slowly made its way to Western Europe, likely via the Silk Road, and became more widely used in the 14th century. In Europe, it was initially used for artillery until the 1700s, when it started to be used for bridges, building construction, and cooking pots.

The first widespread use of cast iron cookware was in the 16th century. In 1707, Englishman Abraham Darby patented a method for casting iron into relatively thin pots and kettles, making them cheaper to produce. This innovation marked the birth of the cast iron skillet, as flat cooking surfaces became popular towards the end of the 19th century.

During the late 1800s to the early 1900s, cast iron production and innovation flourished, forming the golden age of cast iron. Skillets from this era are highly prized and sought after, often passed down as family heirlooms.

In the 20th century, steel replaced cast iron in construction, but cast iron continues to have industrial applications and remains a widely used material today.

Frequently asked questions