Kashering Factory-Seasoned Cast Iron Cookware
QUESTION
Boston, Massachusetts
Could you please share your approach to kashering a new stovetop griddle? There appear to be three defensible positions about cast iron cookware:
(a) Treating the factory seasoning as b’eyn, requiring libun gamur. This is the position of Rabbi Belsky z”l at the OU. It seems that this is based on the Shakh (YD 121:8) and Pri Megadim about solids absorbed directly (though this does seem to be a minority, machmir view in the books).
(b) Treating it as baluah, so either hagalah or libbun kal suffices. This is the position of Rav Gedaliah Dov Schwartz z”l, seemingly following


