Marianne Martinez
The topic of whether new pans are kosher or not is a complex one, with many factors to consider. Firstly, it's important to understand the concept of kashering or koshering, which refers to the process of cleaning utensils and making them suitable for cooking and serving kosher food. The basic principle behind koshering is that the way non-kosher food substances are absorbed into a utensil is the same way it should be expelled. For example, a pot used for stewing can be koshered by boiling, while a pan used for frying or baking can only be koshered by direct contact with heat, such as a blow torch. The material of the pan is also important, as Teflon-coated pans cannot be koshered according to Orthodox rulings. Additionally, the level of koshering required depends on the usage of the pan, with frying pans requiring a higher level of koshering than pots used for soup. When it comes to new pans, the general consensus is that they need to be cleaned thoroughly and then exposed to direct heat or boiling water to be considered kosher. However, it's always best to consult a Rabbi for specific advice.
| Characteristics | Values |
|---|---|
| Pans coated with Teflon | Cannot be kashered according to Orthodox ruling; can be kashered according to Conservative ruling |
| Pans used for frying or baking | Can be koshered with a blowtorch (direct contact with heat) |
| Pans used for heating liquidy food | Can be kashered by hag’alah (boiling) |
| Pans used for stewing | Can be koshered by boiling |
| Pans made of metal | Can be kashered by libun gamur (heating over an open flame until red hot) |
| Pans made of enamel or plastic | Require direct flame but will be ruined by the temperature |
| Pans made of Pyrex or other heatproof glass | Absorb and cannot be koshered |
| Pans used for grilling | Can be koshered by using direct heat, such as a blowtorch, until they glow red |
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What You'll Learn
Pans coated with Teflon cannot be kashered according to Orthodox rules
The basic principle to bear in mind when koshering is that the way non-kosher food is absorbed into the utensil is the way it is expelled. A pot used for stewing can be koshered by boiling, but a pan used for frying or baking can only be koshered by blowtorching (direct contact with heat). This is because frying and baking do not involve a liquid medium, and therefore the non-kosher substance will have been absorbed directly into the walls of the pan.
According to most Poskim, libun gamur is not an option for a Teflon pan. While it is possible to kosher a Teflon pan via hagalah, this is not an option for a frying pan, as hagalah is only suitable for utensils used with a liquid medium. Frying pans, by definition, do not involve a liquid medium. Therefore, the only way to kosher a Teflon frying pan is with libun gamur, which will ruin the pan.
It is worth noting that there is a dispute among Poskim about whether the cooking medium or the type of food determines the method of kashering. Some argue that if the cooking medium is kosher, then hagalah is sufficient, but if the oil or fat is not kosher, then libun is required. Others argue that if the oil or fat burns or dries up during the frying process, there will be a direct transfer of taste from the food to the pot, which would require libun. This dispute has become more complicated with the introduction of non-stick pans and cooking sprays, which eliminate the need for oil or fat as a lubricant.
In conclusion, Teflon-coated pans cannot be kashered according to Orthodox rules because they cannot withstand the level of heat required for koshering. While there are different opinions on the exact requirements for koshering a frying pan, all agree that a Teflon frying pan cannot be koshered without being ruined. Therefore, it is advisable to replace a scratched Teflon pan and to keep all cookware clean and dry to avoid any absorption of non-kosher substances.
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Frying pans cannot be kashered by boiling
The most difficult item to kosher is the oven, as it requires an absolutely thorough cleansing. The oven should not be used for 24 hours prior to koshering. All internal surfaces of the oven must be sprayed with a chemical cleanser to remove all surface dirt. The inner parts of the oven, such as grates and the shelf separating the oven from the broiler, must be removed. The broiler and its drawer must also be removed.
If non-kosher food was fried in oil in a frying pan, the pan can be koshered by heating it to the point that paper will become singed when in contact with the other side of the heated metal. If the pan was used without oil, it cannot be koshered, as it must be heated until it glows red-hot, which almost always ruins the pan.
Libun gamur, which is one of the three basic levels of kashering, requires heating the pan to about 850°F. One of the fundamentals of kashering with libun gamur is that one must be certain that the utensil can withstand the process. Teflon is a material that typically gets ruined at such intense heat and therefore libun gamur is not an option according to most Poskim.
It is quite difficult to kosher small electric appliances, as the heat and/or boiling water needed to kosher it will often destroy the appliance.
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Pans used for frying or baking can be kashered by blowtorching
To kosher a pan, the way non-kosher food substances are expelled is by reversing the way they are absorbed into the walls of the utensil. For example, a pot used for stewing can be koshered by boiling. However, a pan used for frying or baking can only be koshered by blowtorching (direct contact with heat).
The broiler pan and grill can be koshered by using a blowtorch until they glow red. This is because non-kosher food may have been cooked directly on the pan or grill. If this method is not feasible, the simplest procedure is to replace the pan with a new pan and kosher the empty broiler cavity by cleaning and setting it to broil for forty minutes. If one does not intend to use the broiler, one may still use the oven, provided that the broiler has been thoroughly cleaned. Other inserts such as griddles or barbecue broilers that come into direct contact with food are treated the same as broiler pans. Therefore, they too would require the application of direct heat until the surface glows red. If the inserts are not going to be used, they only need to be cleaned.
It is easiest to determine that metal has been brought to a glow at night with the lights shut off. If non-kosher food was fried in oil in a frying pan, one can kosher the pan by heating it to the point that paper will become singed when in contact with the other side of the heated metal. If it was used without oil, it is not feasible to kosher it since it must be heated until it glows red-hot, which almost always ruins the pan.
There are three basic levels of kashering that apply to frying pans: Libun Gamur, Libun Kal, and Hagalah. Libun Gamur is heating the utensil until it is red hot (about 850°F). Libun Kal is heating the utensil to the degree that an easily combustible matter will singe when it touches the utensil (about 450°F). Hagalah is dipping the utensil into a pot of boiling water on the fire. The method of kashering is dependent on the usage of the utensil – a grill that has direct fire (no medium between the food and grill) will require libun gamur, while hagalah will suffice for a pot used for soup.
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Pans used for liquidy foods can be kashered by boiling
When it comes to making new pans kosher, the method depends on the type of pan and its intended use. The basic principle to keep in mind is that the way non-kosher food is absorbed into the utensil is the way it should be expelled. Therefore, a pot used for stewing can be koshered by boiling, while a pan used for frying or baking can only be koshered by direct contact with heat, typically through blowtorching.
Pans used for liquidy foods, such as soups, can be koshered through a process called hag'alah, or boiling. This method does not apply to frying pans. To kosher a pan through hag'alah, it must first be cleaned thoroughly and then left unused for 24 hours. After this waiting period, the pan can be koshered by boiling water in it or by submerging it in a larger pot of boiling water. If the pan is too large to be fully submerged, tongs can be used to hold one side of the pan and submerge it partially for about 30 seconds. Then, the pan should be turned and the process repeated until the entire pan has been submerged.
If the pan is too large to fit into a kashering pot, an alternative method can be used. The pan should be filled to the top with water and brought to a boil. In the meantime, a large stone or brick can be placed on a separate burner to heat up. Once the water is boiling, the hot stone or brick can be carefully dropped into the pan using tongs, causing the water to uniformly rise and spill over the sides, thereby covering the outside of the pan with boiling water. This method is important for ensuring that the entire pan, including the outside, is exposed to the boiling water.
It is important to note that frying pans that have been used with oil should be koshered by a different method, called libun kal, which involves heating the pan on a burner set to high heat until a piece of paper touching the pan gets singed. If non-kosher food was fried without oil, it is not feasible to kosher the pan, as it would require heating the pan until it glows red-hot, which would likely ruin the pan.
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Pans can be kashered by direct flame
When it comes to koshering pans, the method depends on the type of pan and its usage. A pan used for frying or baking, for instance, can only be koshered by direct contact with heat, such as a blow torch. This is because the way a non-kosher food substance is absorbed into the pan is the way it needs to be expelled.
Pans used on a cooktop to heat liquidy foods can be koshered by hag'alah, which involves boiling water. If the pans are too large to submerge, tongs can be used to hold one side and partially submerge it for 30 seconds, then turning and repeating until the whole pan has been covered. If the pan is too big to fit in the pot, it can be filled with water and brought to a boil. A hot, cleaned brick or stone can then be dropped into the water, causing it to spill over the sides and cover the outside of the pan.
However, pans coated in Teflon cannot be koshered according to Orthodox rules, though Conservative rulings disagree. This is because the intense heat required for koshering (around 850°F) would damage the Teflon, and flakes of it may come off into food.
For pans that can withstand the heat, the process of koshering involves heating the pan until it is red hot. This is known as libun gamur. A lower level of heat, where an easily combustible material will singe upon contact, is known as libun kal.
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Frequently asked questions
New pans are not automatically kosher. The basic principle to bear in mind when koshering is that the way the non-kosher food substance is absorbed into the walls of the utensil is the way it is expelled.
There are three basic levels of kashering that apply to frying pans:
- Libun Gamur – heating the utensil until it is red hot (about 850°F)
- Libun Kal – heating the utensil to the degree that an easily combustible matter will singe when it touches the utensil (about 450°F)
- Hagalah – dipping the utensil into a pot of boiling water on the fire.
A grill that has direct fire (no medium between the food and grill) will require libun gamur, while hagalah will suffice for a pot used for soup.
According to the Orthodox, pans coated with Teflon cannot be kashered. According to Conservative ruling, they can. If the surface is fairly scratched up, the pan should be replaced.
