Ken's Kosher Kitchen: The Utensils
Trying Not to Go to Pot: Once the kitchen was built, I had to get utensils. Okay, I started ahead of time. Or at least tried to. When I first moved to Colorado Springs, in anticipation of setting up a kitchen, I started acquiring utensils, used ones mainly to save money. Did I mention that this effort cost a few dollars? Anyway, I had to toss about half of what I acquired because they can't be kashered. So there went the ceramic plates, the ceramic bowls, the non-stick teflon cooking pans, everything plastic, everything wood. Some of those materials might work when they are new, as long as they never get contaminated. I'm still looking into that. Trying to find decent cookware wasn't easy, still isn't easy, especially used. Aluminum cookware is easy to find, but I don't like it. I've always been suspicious that the aluminum isn't stable and will work its way into my brain, addling me before my time. So far, I've settled for stainless steel with copper bottoms. Kind of okay. I like cast iron, but I believe there are differing opinions on whether it can be kashered. If so, I'll have to buy my skillets new, season them myself, and keep them from becoming contaminated. One good thing: The kitchen is out of the way, unlikely to be used by anyone without my supervision, so keeping items from being contaminated should be reasonably easy. Schueller House.