Could a cast iron skillet change its ways and be kosher for a vegan?

Question

If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and especially in the United States), how can a seasoned cast iron skillet that browned a flank steak one night, be redeemed to serve an observant vegan or strict kosher meal the next?

What are ideal steps/rituals/best practices for rendering it compliant with:

• Practical, reasonable steps to assure cross-contamination does not occur (i.e. should I take any special steps beyond a salt scrub?)
• Any general religious observance could conscientiously be observed (an answer here would simply rely on advertising, and any regulation upon it based on health inspections or public safety departments)
• Any strict religious observances

This is not a question about how to clean a cast iron skillet. I just don't want to have to bury mine in the yard in some odd ritual, but I want to know where people would stand based on any additional cleaning/sanitizing/sanctifying measures I might take.

Asked by mfg

Answer

Your issue revolves around 2 things:

1. Some vegans have a tendency to be a bit fanatical. Whatever cleaning you may do is strictly based on whether or not they want to 'accept' it. There's no 'official' guidelines, especially considering the different types of veganism. If you're worried about cross-contamination of fatty oils (which is the only thing I can think of that would be be an issue), then a very light wash with soap is your best bet. A salt scrub won't take care of the oils. If your pan is well seasoned and the coating is solid, a light wash definitely won't hurt it.

2. The kosher part is going to be trouble. Koshering is a very specific religious thing and effects all parts of the food prep from pans, utensils, even storage containers* on the way to and from the plant. Compliance with cooking fully kosher is quite difficult to achieve if you are not set up for it. The process is pretty specific and changes depending on different things in the kitchen. It appears to take at least 24 hours as well. Some other sources seem to imply that you can't, but on further inspection, you can. It's just if you kosher an item, it must be kept with other kosher items.

* _{For my job, we even monitor and help with the rabbi that comes out and inspects the rail cars shipping the product to make sure that they're kosher.}

Answered by rfusca

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