With summers arrival, 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.
It's Grill Pre-Season
Kashrus Awareness Staff
There is another, less common (in America), pan that is similar to cast iron and is sometimes sold pre-seasoned. It is called Carbon Steel. I would imagine the psak would be the same but maybe R Dovid Cohen would weigh in about them as well?