The Ultimate Guide To Kashering Your Pre-Seasoned Cast Iron Pan

Keeping kosher kitchens is common among Jews in America, as well as millions of vegetarians and vegans. However, cast iron pans are often pre-seasoned with non-kosher fats, such as pig fat, or lard. To kasher a pre-seasoned cast iron pan, you must first remove the baked-on fat. This can be done by heating the pan until it is red hot, or by washing it several times with hot, soapy water. Once the fat has been removed, the pan can be kashered by placing it in an oven on a self-clean cycle, or by toveling it.

How to identify if your cast iron pan is pre-seasoned

To identify if your cast iron pan is pre-seasoned, you can look for a few telltale signs. Firstly, check the colour of the pan. A seasoned cast iron pan will typically have a classic black patina or a dark matte finish. This is the result of the polymerization process, where oil is baked onto the cast iron, forming a protective coating.

Another indication that your cast iron pan is pre-seasoned is if it has a glossy or glassy non-stick coating. This is a sign that the pan has been properly cared for and maintained, as frequent use and regular seasoning build up a protective layer of fats that enhance the pan's longevity.

You can also examine the texture of the pan's surface. A well-seasoned cast iron pan should feel smooth to the touch, although it may still have a very dull gloss or matte appearance. If the pan feels rough, it may not have been adequately seasoned or may require additional seasoning layers.

Additionally, you can test the pan's non-stick properties. A properly seasoned cast iron pan should allow you to cook an egg or other sticky foods without sticking. However, it's important to note that achieving a truly non-stick surface may take time and frequent use, as the seasoning builds up gradually.

Lastly, if you have information about the pan's manufacturing process, you can consider the type of oil used for seasoning. Common oils used for pre-seasoning cast iron pans include vegetable oil, canola oil, grapeseed oil, and soy-based vegetable oil. These oils are often sprayed or baked onto the pan during the final steps of production.

What to do if you have a kosher kitchen

If you have a kosher kitchen, it's important to only allow kosher-certified food into your house. You should also ensure that your kitchen is set up to maintain the separation of meat and dairy, as required by kosher law. Here are some guidelines to help you keep your kosher kitchen:

Dishes and Utensils

You will need separate sets of dishes, pots, silverware, serving dishes, bread trays, and salt shakers for meat and dairy. These should be kept in separate cabinets, which can be labelled to avoid confusion. Choose a colour scheme to help distinguish between meat and dairy utensils—a common example is red for meat and blue for dairy. Mark utensils that look similar, such as knives, ladles, or wooden spoons, with different colours or designs, or paint a line on their handles according to the colour scheme.

Surfaces and Appliances

Designate separate countertops or work areas for meat and dairy. If one area must be used for both, be sure to use separate coverings. For refrigerators and freezers, designate separate areas for meat and dairy foods to prevent leakage. Cover shelves with aluminium foil or a plastic liner. Avoid placing hot meat or dairy foods in the refrigerator, as this can affect other foods.

The Stove Top

The ideal setup is to have two separate stoves for meat and dairy. Alternatively, use a full-size range for meat and a portable gas or electric range for dairy. If you only have one stove, designate separate burners for milk and meat, and be sure to keep the burners very clean. Avoid cooking both types of food at the same time to prevent splattering or escaping steam. If you must cook meat and dairy at the same time, keep the pots well separated and secure the lids tightly to prevent steam or liquid from coming into contact with the other pot's contents.

The Oven and Broiler

It is best to use separate ovens for meat and dairy. If you only have one oven, use portable broilers or toaster ovens for the other food type. Meat and dairy foods can never be baked or broiled in one oven at the same time, even in separate bakeware. If you wish to keep your oven pareve and use it for both meat and dairy at separate times, consult an Orthodox rabbi.

Small Appliances

For appliances such as electric mixers, blenders, or grinders, separate attachments are needed if the appliance is used for more than one food type. Even with separate attachments, the machine should be cleaned well on all sides after each use.

Dishwashers

It is preferable to designate separate dishwashers for meat and dairy. Consult an Orthodox rabbi if you have further questions, as there are many factors involved in ensuring a kosher dishwasher.

How to remove the pre-seasoning

Removing the pre-seasoning from a cast-iron pan can be done in several ways. Here is a step-by-step guide on how to do it effectively:

Using Oven Cleaner:

• Put on rubber gloves and eye protection for safety.
• In a well-ventilated area, coat the cast iron pan generously with an oven cleaner like Easy-Off (yellow cap). Ensure that the oven cleaner contains Sodium Hydroxide or Potassium Hydroxide.
• Place the coated pan in a heavy-duty garbage bag and seal it tightly to prevent the oven cleaner from drying out.
• Store the bag in a warm, safe place for at least 24 hours. For more stubborn seasoning, you can leave it for a few days, wiping off the cleaner and reapplying if needed.
• After the allotted time, carefully remove the pan from the bag and use steel wool or a stainless steel brush to scrub off the softened seasoning. Be cautious as the pan may be slippery.
• Rinse the pan with hot water and dry it thoroughly.

Using a Fire Pit or Wood-Burning Stove:

• Build a campfire in an outside fire pit or use a wood-burning stove to create a bed of hot coals.
• Once you have a good amount of hot coals, bury your cast iron pan face down in the coals and leave it overnight.
• The next day, remove the pan from the coals and wash it with hot, soapy water. Use steel wool as needed to remove any remaining seasoning, rust, or flakes.

Using a Self-Cleaning Oven:

• Place your cast iron pan upside down on the middle rack of your self-cleaning oven.
• Activate the self-cleaning setting and let the oven run its course. This will burn off the seasoning and grime.
• Allow the pan to cool in the oven, then remove it and wash with hot, soapy water. Use steel wool if needed to remove any stubborn residue.

Using Lye:

• Caution: Wear long cuffed chemical-resistant gloves, eye protection, and cover any exposed skin when working with lye.
• Place your cast iron pan in a lye bath, ensuring it is completely submerged.
• Leave the pan in the lye bath for at least 24 hours. Lye will not damage the metal, so you can leave it longer if needed.
• Remove the pan from the lye bath and use a nylon scraper or brush to gently remove thick clumps of dissolved seasoning.
• Rinse the pan thoroughly with cold water while scrubbing with steel wool and/or a handheld stainless steel brush.
• Repeat the process as necessary until all seasoning is removed.

Using Vinegar:

• Fill a water-tight container with a 50/50 mix of distilled white vinegar and water, ensuring the container is large enough to completely submerge your cast iron pan.
• Place the pan in the vinegar solution for no more than 30 minutes. Vinegar effectively removes rust but can also eat away at the iron if left too long.
• Remove the pan from the vinegar and scrub with steel wool and/or a stainless steel brush while rinsing.
• Repeat the process as needed, but for no longer than 30 minutes at a time.
• Rinse and dry the pan thoroughly once all rust and seasoning is removed.

After successfully removing the pre-seasoning, you can proceed to kasher your cast iron pan according to your requirements.

How to re-season your cast iron pan

Step 1: Clean your pan

If your cast-iron pan has rusty patches, scrub the pan with hot, soapy water. Use a nylon scrub brush or fine steel wool scrubber to remove rust. You can also immerse your pan in equal parts vinegar and water to remove rust. Once the pan is clean, dry it thoroughly inside and out.

Step 2: Apply oil

Use oil with a high oleic index, such as safflower or canola, or use shortening. Coat the inside, outside, and handle of the pan with a thin layer of oil. Make sure not to add too much oil, as you don't want the pan to be too slippery. Aim for a nice, even coating.

Step 3: Place the pan in the oven

Preheat your oven to between 350-500˚F. Place the pan upside down on the middle oven rack to prevent the oil from pooling inside the pan. Put a sheet of aluminium foil on the lower shelf to catch any drips.

Step 4: Bake the pan

Bake the pan for 30 minutes to one hour. You might need to repeat the baking step to achieve the desired finish. After baking, turn off the oven and leave the pan in the oven to cool completely.

Step 5: Wipe away excess oil

Once the pan is cool, wipe away any excess oil with a paper towel. When it's time to cook with your pan, wash it with hot water (no soap) and dry it thoroughly after each use.

How to maintain the seasoning on your cast iron pan

Maintaining the seasoning on your cast iron pan is important to ensure its non-stick properties and to prevent rusting. Here are some tips to help you keep your cast iron pan well-seasoned:

• Regular use is one of the best ways to maintain and improve the seasoning on your cast iron pan. Each time you cook with oil or fat, you add more seasoning to the pan.
• Oiling the pan after each use is a great way to maintain the seasoning. Simply rub the pan with a thin layer of oil and heat it in the oven at a low temperature (around 200°F) for 15 to 20 minutes.
• When cleaning your cast iron pan, avoid using harsh detergents or abrasive scrubbers as these can remove the seasoning. Instead, use mild dish soap and a soft sponge or cloth.
• Dry your cast iron pan thoroughly after each use. Moisture is the enemy of cast iron and can lead to rusting. Place the pan on the stovetop over low heat to ensure it is completely dry.
• Re-season your pan occasionally by coating it with a thin layer of oil and baking it in the oven at 450°F for 30 minutes. This will create a stronger bond between the metal and the seasoning.
• Avoid cooking acidic foods in your cast iron pan, as the acid can break down the seasoning.
• Avoid using excessive heat when cooking, as this can also damage the seasoning.

Frequently asked questions