Use the same cast iron skillet or buy a new one for desserts

There are a few aspects to consider, but will always boil down to "you have to ask the individual".

Making a piece of cookware "safe" for a given person involves two components:

1. Removing the contaminant in question in a manner that will prevent accidental ingestion of said contaminant.
2. Making the item seem un-contaminated. At first glance this is similar to the first part, but has less to do with the physical molecules, and more to do with people's perception of cleanliness, as seen through their cultural lens. If a toothbrush falls on the bathroom floor, many people will throw it away because of the persistant sensation of uncleanliness, even if a dishwasher cycle would be more than enough to satisfy point 1. "Is it clean?" is as much about physics as it is about perception and intent.

For vegans and vegetarians, there are no guidelines of any kind. Individuals who are vegan or vegetarian for primarily environmental or health reasons will probably be satisfied with any simple cleaning to meet condition 1, and are probably unconcerned with item 2, as it applies to meat. Vegans and vegetarians who are primarily motivated by ethics will be more impacted by item 2, and may prefer not to eat off the pan. While some may be satisfied by various "rituals", there is no standard for such rituals.

For people who keep Kosher, some sects of Judaism allow for "kashering", which is the process of making something previously un-Kosher into something Kosher. Kashering is partially about item 1, but is primarily about item 2 - in some cases the cleaning is highly ritualized. Note that while there are some common themes to kashering, different sects will see the acts very differently, and may or may not "allow" certain methods for their followers.

For some appliances the process is fairly easy - a stainless steel sink can be Kashered with boiling water. Porcelain is seen as porous, and in many cases cannot be kashered (exceptions can be made for valuable old items, but they must remain unused for over a year). Ovens and oven-safe cooking items can be put through a self-cleaning cycle (around 800F), and must be thoroughly cleaned of all debris. Cast iron pans and other fry pans must have their entire seasoned coating removed, abrasively and/or through extremely high heat. The bare pan may then be re-seasoned in a proper way. Many consider that to be too extreme to be worth the time, and simple replacement of the cast iron cookware is advised.

Some examples of Kashering processes, though various sub-communities will see these items differently:

• http://kosherfood.about.com/od/kosherfaq/ht/htkoshkitch.htm
• http://www.kashrut.com/Passover/kashering/

Ultimately, everyone will fall into a different place on the Item 1/Item 2 scale, and their habits or religion alone may not allow you to easily predict their reaction. In some cases, Jews determine that being an ungrateful guest is a greater sin than eating from a non-Kosher pan. Some vegans may find the pan forever unclean, but many will also take a more practical attitude when eating with friends than they would with their own cookware.

The best you can do is to take a good guess at whether someone is an Item 1 or and Item 2 prioritizer, and act accordingly. People who highly prioritize Item 2 will probably never be OK with your cast iron pan. People who prioritize Item 1 will probably be satisfied with any solid cleaning such as a heavy salt scrub with very hot water, and a re-oiled surface with an acceptable variety of oil.

In a world where wider groups of cultures are finding themselves in the same place, and individuals are thinking more about their own diets and making a broader range of food choices, it is becoming more acceptable to just ask. You should be able to ask someone, "Would you mind if this pan had been used to prepare meat in the past?" and not have them be offended, or yourself be offended at their answer (if they say "yes, I do mind"). I have so many friends with different dietary choices and traditions that I'm used to asking in dinner invites, "What is everyone's dietary situation right now?" No one is offended by the question, and their honest answers make it easy (and fun) to put together a meal that everyone will enjoy.

Great question - very well put!

Your chef advice is sound. I have been cooking with cast iron skillets for longer than I care to admit (old guy) and at first they can be intimidating but in the end, they become your go to pan especially for searing/cooking hot.

You asked the same question several times, "is the residue safe?" It's as safe as the cooking oil you use to season it and as clean as you were able to get it before storage. A clean oiled cast iron pan in your cupboard is safe. Sometimes, I will wipe the old residue off with a paper towel just before cooking just to get any dusty nasties off of the cooking surface.

Basically, this is how I use my cast iron.

1) Remove from cupboard

2) Take a look - is there any dirt, debris, dust or corrosion. If so, remove. (Corrosion being the most difficult but a little scouring and re-seasoning will do the trick.)

3) Heat pan thoroughly before cooking - again, the heat will kill anything you can't see but don't want to consume.

4) Cook your food.

5) Eat your food (grin).

6) Clean the pan (NO SOAP)

• a) Remove any remaining food with a scouring brush - in the sink, use hot water and elbow grease.
• b) Fill pan with hot water
• c) Place on burner (on high)
• d) Wait till it comes to boil
• e) Turn off burner and remove from heat (careful - water is hot).
• f) Pour out water and brush clean with scouring pad/brush
• ---If clean, let cool to touch - if not, repeat b-f
• g) When cool, pour a small amount of cooking oil into pan
• h) with a paper towel, spread cooking oil all over the inside of the pan
• i) With the same paper towel, wipe the outside of pan and handles, bottom, everywhere
• --You're looking for a nice coating of oil - no pooling - just a nice gloss. This will prevent corrosion and keep the pan seasoned.

7) Once pan in completely cool, return to cupboard.

Tip - if you were unfortunate enough to leave the braising residue in your pan for a few days and it's a sticky mess, you can try filling it with warm water and putting a couple tablespoons of dish washing crystals (Cascade works best for me) in the pan. These "crystals" contain little enzymes that will "eat" the residue and make cleaning much easier. Don't leave in too long, about an hour or so - repeat if necessary. (Works on other pans too but not recommended for Teflon or non-stick pans.)

Tip 2 - I stack my pans in storage. To prevent metal to metal contact (not good), I put a paper towel between each pan. Be careful that the cast iron is not touching your other pans. Dissimilar metals have a way of talking to each other (causes corrosion on both).

There you have my tried and true method of caring for a cast iron pans. For some reason, I find myself craving some cornbread.

Good Luck!

Gringo Dave