kosher bakeware question - Mothering Forums

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#1 of 4 Old 04-16-2013, 09:53 PM - Thread Starter
 
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I'm not Jewish and have had limited exposure to kosher laws. My kids went to a Jewish preschool with the separate kitchens and strict rules about what was allowed into the school. That's the extent of my exposure.  I'm looking at some bakeware that is kosher certified.  The company says this certification shows that food (and the material the bakeware is constructed from) is not transferred to/into the bakeware and then back into the next batch of food; that there's no material transfer. I can't find anything online about guidelines for certifying cookware and bakeware.  Can any of you direct me there?  And in general does this sound right?

 

Do families that keep a kosher kitchen actually use kosher certified ware for both meat and dairy? Is the certification guarantee enough that the food won't transfer? 

 

Anything else I should know about? Not being Jewish, I'm not concerned about food transferring but more about the materials, off gassing, etc.  Thanks!


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#2 of 4 Old 04-19-2013, 11:46 AM
 
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#3 of 4 Old 05-15-2013, 01:26 PM
 
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I'm not a follower of Judaism, so I am really shooting in the dark here, but I can add what I think I know and someone can correct as needed. We keep 'kosher', but more kararite type than rabbinical. (IE: We will eat dairy with our meat)

 

 

I have never heard of kosher bake wear as something you buy special.

In true kosher kitchens I know that there are various pots, pans, plates for meats/dairy/what have you, separated.

The meat pot never boils milk in it, as an example.

 

Some places have separate refrigerators. It really depends on how orthodox the person keeping Kosher chooses to be. A kararite kosher kitchen will look much different than a Hasidic kosher kitchen.

 

AFAIK - if you have a plate for meat, you don't serve ice cream and cake on it even if you wash it. Now, there is a saying 4 Jews 5 opinions and that is so true.This is my understanding so ymmv. :) Hope I helped

 

Any one can add or correct to what I know?


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#4 of 4 Old 05-18-2013, 06:29 PM
 
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Quote:
Originally Posted by yitlan View Post

I'm not Jewish and have had limited exposure to kosher laws. My kids went to a Jewish preschool with the separate kitchens and strict rules about what was allowed into the school. That's the extent of my exposure.  I'm looking at some bakeware that is kosher certified.  The company says this certification shows that food (and the material the bakeware is constructed from) is not transferred to/into the bakeware and then back into the next batch of food; that there's no material transfer. I can't find anything online about guidelines for certifying cookware and bakeware.  Can any of you direct me there?  And in general does this sound right?

 

Do families that keep a kosher kitchen actually use kosher certified ware for both meat and dairy? Is the certification guarantee enough that the food won't transfer? 

 

Anything else I should know about? Not being Jewish, I'm not concerned about food transferring but more about the materials, off gassing, etc.  Thanks!

 

I (an Orthodox Jew) have kept kosher in my own kitchen for almost 2 decades and have never heard of such a thing. I have separate dishware for dairy and meat, and I have a few items that are always kept pareve (neither dairy nor meat). Certain things can be kashered (i.e. made kosher) with a process of immersion in boiling water if they are made of unbroken/soldered metal and following certain protocols.

 

There is a procedure where we immerse any dishware/food prep items in a mikvah prior to using them. This renders them fit for use in a kosher home, spiritually (it has nothing to do with physical cleanliness).

 

Can I ask what specifically your concern is and why this matters? If you are preparing food for others who do keep kosher or want to bring the food into a kosher home/institution, there will be other issues beyond the dishware with regard to the kashrut status of your food. If you are concerned for yourself, the only material that is considered totally impermeable for this purpose is glass; but we still have the custom to keep dishware/bakeware separated even if it's glass.

 

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