VIDEO: Let’s Talk Kashrus, It’s Grill Pre-Season

It’s Grill Pre-Season

With summer’s arrival, the grilling season has officially begun. What is the deal with pre-seasoned cast iron pans. Can they be used as is? Do they need to be kashered? If so, how does one kasher? Let’s listen to Rabbi Dovid Cohen – Administrative Rabbinical Coordinator at the cRc, as he navigates with us through this sugya.

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  1. In most cases, companies use mineral, soy, canola or vegetable oil as these have higher smoke points and long shelf life.
    Animal fats have a tendency to go rancid after long periods of time with no use.
    That being said, the process of preseasoning cast iron creates a polymerized layer on the top of the cast iron.
    So although you may not feel anything with your hands, it is not because there is nothing there; it is because you don’t have a frame of reference. (I don’t think it’s just בליעות I think if you were to take a bore sample you would find a layer of whatever you used to season בעין.) There is an entire culture revolving around seasoning cast iron, they argue about what the best oil/fat to season with is, how different oils and fats affect the cooking properties and flavor profiles of the food you cook on your cast iron etc.. To simply rub your over a skillet and say I don’t feel anything so there is nothing there, is a little underwhelming.
    Try feeling the difference between an unseasoned pan and a seasoned pan. I think there may be a mistake in the technical knowledge of the panel in the podcast above which in turn may lead to an improper פסק.

  2. Did you listen to what he said? He said that’s the definition of bliyus. Something that’s there but you can’t see or feel. Blius is not magic. I suggest you listen again

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