Ask the rabbi
Feb 16, · To kasher, every part of the utensil must make contact with boiling water. This process can be done in parts. For example, a large spoon can be immersed into a pot of boiling water for 10 seconds, turned over and then the remainder immersed. When the utensil is removed from the boiling water, it should be rinsed off in cold water. Boil the water. Heat a large stone or other piece of metal. Using a pair of tongs, throw the heated stone or metal into the pot causing the water to overflow the top of the pot. This will kosher the top rim of the pot - the outside walls of the pot do not need to .
As the Biblical verse above states, not all utensils which become non- kosherby absorbing the taste of non-kosher food can be purged, or koshered.
Forinstance, it is impossible to purge "taste" from earthenware. Once anearthenware utensil is rendered non-kosher, it must be shattered and thrown away. On the other hand, metal vessels can be purged of their absorbed tastethrough a procedure called hagalah, purging. The halachos of hagalah are complicated, and what follows is merely an outline of its basic principles.
Utensils made from any type of metal 1stone 2wood 3bone 4leather 5or natural rubber 6 may be koshered by hagalah. Earthenware 7ro, porcelain 8how to kosher a pot 9 and paper 10 utensils cannot be ot by hagalah The poskim 12 differ as to whether hagalah kosber to utensils made out of the following materials: Plastic, melmac, nylon, corningware, corelle, pyrex, duralex, what does it mean to dismiss a case with prejudice, formica, teflon and silverstone.
When possible, these utensils should not be koshered by hagalah. In cases of absolute necessity or great financial loss, there are poskim who permit these items to be koshered. A rav must be consulted. Any utensil which may get ruined during the hagalah process may not be koshered, since we are concerned that its owner will not kosher the utensil koser for fear of damaging it If one koshered such a utensil anyway, it should not be used However, if it was used, the food that yo placed or cooked in it does koshfr become forbidden to eat A utensil becomes non-kosher or koshre or dairy if it comes into contact with a non-kosher food item in one of the following ways 16 :.
Direct fire: A utensil what is mario gomez hairstyle called is placed directly on the fire jow no liquid or minimal oil, butter or shortening added such as baking pans or parts of a barbecue grillcannot be koshered by hagalah A frying pan 18too, should preferably not be koshered by tto.
Indirect fire: A utensil which contains liquid and is placed directly on the fire such as a pot used for cooking what time is it in s korea right now a range or a spoon used for stirring food in a pot on a burner can be koshered kkosher hagalah.
Heat contact: Utensils which come into direct contact with hot, non-kosher food, such as a plate onto which hot non-kosher food is placed, a fork with which it is eaten, or a cup into which it is poured, etc. These utensils may be koshered by hagalah. Included hhow this category are dairy dishes which were inadvertently washed together with meat dishes or vice versa.
Cold Contact: Utensils which come in direct contact with cold non-kosher food must be thoroughly washed with cold water Hagalah is not required. If the non-kosher food was a liquid and it remained in the utensil for a period of 24 hours or more, however, hagalah is required Cold "Sharp" Contact: In the case how to trap a possum in a cage a cold but "sharp" non-kosher solid food that was cut with a knife 21the knife requires hagalah Whenever a utensil needs to be koshered, its cover 23 and handles 24 need to be koshered as well.
Hagalah purges the "taste" of non-kosher food which is absorbed into the walls of the utensil, but has no effect on actual food, residue or dirt which may be w the surface of the utensil.
Accordingly, it is imperative that before the hagalah process begins, the utensil be scrubbed clean of any actual residue or dirt.
Rust spots 25too, must be removed, since it is possible that particles how to roll a blunt step by step food are trapped between the rust hoe the utensil.
One need not be concerned with rust stains, however, since no food particles can be trapped there Because of this prerequisite, there are several utensils which should not be koshered by hagalah since they cannot be cleaned properly and thoroughly 27 : Utensils which have crevices or cracks where food may be trapped, a pot that has a cover which iosher attached pof hinges 28a mixer, food processor, blender 29thermos bottle 30sieve, strainer 31grater, grinder, rolling pin, kneading boards 32and anything else which cannot be scrubbed thoroughly and cleaned in every spot where food may possibly be trapped.
If hagalah is performed on a utensil which was not completely cleaned, it is not valid even b'dieved and the hagalah process must be repeated. Handles and covers ohw be cleaned as well as yo utensils themselves. Any handle which is attached with screws should be removed and the area cleaned from food kosheer may possibly be trapped before hagalah takes poh.
If the space between the handles and the utensil cannot be cleaned, the vessel may not undergo hagalah Our custom based on several halachic factors does not allow a utensil to be koshered by hagalah if it was used for non-kosher food within the previous 24 hours B'dieved, or in a situation where it is difficult to wait 24 hours, a rav may permit hagalah even within 24 hours under certain specific conditions When koshering for Pesach, it is preferable that the vessel used for the koshering process be either brand new or kosher for Pesach.
It is also permitted to use a vessel which was previously used for chametz, provided that 24 hours have how to cancel printing jobs since it was last used The custom is to kosher the vessel itself by hagalah before using it as a receptacle for koshering the other utensils After ho hagalah, the koshering pot should be put away.
If it is needed for Pesach, it should be koshered again When koshering from non-kosher to kosher, the non-kosher utensil should be koshered in a kosher pot When koshering a meat utensil kosber became non-kosher through contact with dairy or vice versa, the koshering pot may be either meat or dairy.
Neither the utensils being koshered nor the vessel in which the koshering is being done should be used for the previous 24 hours. The following is the correct, l'chatchilah procedure for koshering utensils by hagalah 40 :. Although halachically anyone is permitted to kosher utensils, nevertheless, since the halachos are numerous and complex, hagalah should not be performed without the supervision of a talmid chacham who is knowledgeable in this area.
No blessing is josher over the koshering process However, what is known today as "stoneware" is not made from stone. It cannot be koshered; ha-Mesivta,pg.
See Mishnah Berurah 57 who rules that utensils fashioned out of a horn may not be koshered, since they may get ruined during the hagalah process. Year-round, some kozher hold that glass never becomes non-kosher; see Igros Moshe O. This can be done only under the supervision of a rav, since there t several factors involved. If at all possible,therefore, koshering these items by hagalah is not recommended.
In extenuating circumstances, however, a rav has leeway to permit koshering these materials. It is important to mention to the rav the manner in which these utensils were rendered non-kosher, since many poskim allow these materials to be koshered if they were not in direct contact with fire.
All the facts must be presented to a rav for a decision. A rav should be consulted. Even the poskim who object to koshering plastic by hagalah will agree that plastic handles may be koshered; see Shearim Metzuyanim b'Halachah Rust spots on the outside of the utensil which rarely come into contact with food need not be removed; hoa Mishnah Berurah Se Mishnah Berurah that these utensils pose other problems as well. Some poskim require that the utensil not ksher used at all in the previous 24 hours, even for kosher items.
Accordingly, the utensil should be scrubbed clean before the 24 hours begin; see Mishnah Berurah and Sha'ar ha-Tziyun See also Chazon Ish O.
If the volume of the water in the koshering pot was sixty times greater than ho volume of the non-kosher utensil, then the koshering pot need not undergo hagalah, but this is difficult to calculate.
Even if, during how to use hair off facial buffer koshering process, the water becomes dirty or tainted, it should be changed before continuing with the hagalah. For final rulings, consult your Rav.
A utensil becomes non-kosher or meat or what are the characteristics of a poem if it comes into contact with a non-kosher food item in one of the following ways 16 : Direct fire: A utensil which is placed koshe on the fire with no liquid or minimal oil, butter or shortening added such as baking pans or parts of a barbecue grillcannot be koshered by hagalah Care must be taken that the water continues to bubble throughout the koshering kksher.
In certain cases 42the hagalah is invalid if the water was not bubbling at the time of koshering. The entire non-kosher utensil, including its handles, is placed inside the hoow water. It should not be withdrawn immediately nor should it be left in too long A few seconds is the right amount of time for the utensil to be immersed in the bubbling water If a utensil is too large to be inserted all at once into the koshering pot, it may be put in part by koshdr L'chatchilah, care should be taken that no part be put in twice Immediately upon removing the utensil from the koshering pot, it should be rinsed with hiw water.
B'dieved, if it is not, the hagalah is still valid See also Beiur Halachah. See Hagalas Keilim, pg.
Mar 24, · Procedure for Koshering by Immersion in Boiling Water. Utensils must be thoroughly cleaned and then not used for twenty-four hours before koshering. One can use a chametz pot for koshering utensils, as long as it is not enamel-coated or earthenware. The following is the correct, l'chatchilah procedure for koshering utensils by hagalah A pot with clean 41 water is placed on the fire and the water heated to a rolling boil. Care must be taken that the water continues to bubble throughout the koshering process. When you are ready to kasher, boil water in a pot or kettle. Immediately after the water reaches a full boil, pour the boiling water in a steady, uninterrupted stream on all of the surfaces of the sink (starting with the bottom of the sink, then the sides and top.
A This year, due to unfortunate circumstances, many of us are faced with the reality of making Pesach on our own for the first time. Due to social distancing and illness, many people are unable to go out and purchase regular Pesach supplies.
In order to assist you with kashering your kitchen for Passover due to the situation we are in this year, we have compiled a list of a few common kitchen appliances and utensils and how to kasher them according to the basic letter of the law. If you find it too difficult, or unsafe, please consult with a kosher expert or your local rabbi, before attempting to kasher on your own.
B In order to execute the kashering properly and safely, please put on protective gear, including water proof and heat proof gloves, water proof aprons, etc. Please keep all children away from the kitchen during kashering.
C We kept the answers brief so if something is not clear please ask your local rabbi or a kashrus expert. Alternatively, one can use a chometz kettle that was cleaned and was unused for 24 hours prior to kashering. The sink should be cleaned well with soap or cleaning detergent and not used for hot for 24 hours. When you are ready to kasher, boil water in a pot or kettle. Immediately after the water reaches a full boil, pour the boiling water in a steady, uninterrupted stream on all of the surfaces of the sink starting with the bottom of the sink, then the sides and top.
Some authorities require that one uses both boiling water and a red-hot stone simultaneously to kasher the surface of the sink. After kashering, one should rinse the sink with cold water. It is best to replace the sink strainer with one dedicated for Pesach use.
It is also recommended to pour 3 ounces of soap down the drain after kashering. Some have a custom if possible to use a sink insert even after kashering. One can place sternos in the bottom of the sink basin and light them for about 45 minutes. Extra caution is needed to make sure not to get too close to the foil, or open the foil, since the heat underneath is VERY intense.
Marble and other natural stone sinks can be kashered like metal sinks. Composite stone sinks, as well as plastic and other synthetic material, may be kashered if needed. Some do not rely on kashering such material but in our current situation there might be room to be lenient.
Soak the spray nozzle very well with soap and scrub clean. Some require switching the filter. The faucet should be cleaned and remain dry for 24 hours. The faucet can be kashered immediately following the rest of the sink. Boil a kettle of water and pour with a steady uninterrupted stream onto the faucet while the faucet is open to the hottest possible temperature.
If you have a pull-out faucet, pull it out and pour water on that section as well. One should rinse the faucet with cold water. Some cover the handle as best possible. They may be kashered according to the same method as a metal faucet. Some disagree and do not permit kashering but in our current situation there might be room to be lenient. The counter should be cleaned well with soap or cleaning detergent and not used for hot for 24 hours.
To kasher, boil a kettle of water and immediately after the water reaches a full boil pour the water in a steady uninterrupted stream onto the counter, one counter section at a time. If, during the initial pour, boiling water trickles down to an area which was not yet kashered, one should wipe that area before kashering it. Some authorities require kashering the flat surface of the counter with a red-hot stone and boiling water together.
One should rinse off the counter with cold water after kashering. Some have a custom to cover the counter even after kashering and, in that case, one would not need to use the red-hot stone. Composite stone counters, as well as laminate and other synthetic material, may be kashered.
Some do not rely on kashering such material, but in our current situation there might be room to be lenient. With laminate one should clean extra well in any crevices. Thoroughly covering a laminate countertop is recommended, even after kashering. Wood counters may be kashered under certain scenarios, however it is better to cover well after kashering.
One should remove any visible dirt, leave it unused for 24 hours, then run a full self-clean cycle until complete. Continuous clean cycle is not sufficient. Grates: It is best to kasher them with Libun Gamur, by inserting them into the oven for a full self-clean cycle.
Stove top surface: It should be cleaned well and covered with two layers of heavy-duty foil. It should not be used for 24 hours after cleaning. The hood: In most cases the hood does not get hot when cooking on the stove, therefore it is enough to clean well with a cleaning agent. Stove top surface: Once clean and unused for 24 hours, it should be covered with two layers of heavy-duty foil.
Clean well with soap and do not use for 24 hours. Otherwise, fill up the pot with water almost until the top of the pot, place on the stove burner and heat to a complete boil. Gently push the boiling water with a Pesach spoon or ladle in all directions, so that the water flows over all sides of the pot. Take care to stand back so you do not get splashed with boiling water. The cover of the pot can be placed on the pot in the normal manner while the water is boiling for a few minutes to kasher it.
One should pour boiling water from a Pesach kettle over the pot handles, the lid and the lid handle. If the handles or lid are screwed on or glued and there are areas which cannot possibly be fully cleaned, libun would be necessary on those areas.
This can be accomplished by placing that section of the pot directly on the burner, while the flame is lit, for 2 minutes. The rest of the pot can be kashered as above. If the cutlery is made of one solid piece, one should clean them with soap and leave unused for 24 hours.
When you are ready to kasher, drop them one at a time in a pot of water that is boiling rapidly. Make sure the water has returned to a rapid boil before dropping in the next piece. Rinse each piece with cold water after kashering. They should be fully cleaned with soap or cleaning detergent, with special attention paid to edges and crevices where food can get in.
It is best to cover over the surfaces where food touches. If one does not need to use the cabinets for Pesach, they make be locked or taped shut and sold and do not need to be cleaned. Utensils that were either purchased new from a non-Jew, or were used by a non-Jew and kashered, require immersion in a mikvah once they are owned by a Jew. Since keilim mikvaos are currently closed due to the pandemic, it is advisable for one to have in mind during the purchase of such a utensil that he does not intend to buy it, just borrow it.
This will exempt the item from requiring tevila. If one already bought the item, he should give it as a gift to a non-Jew and borrow it back. One should explain to the non-Jew that for Jewish ritual reasons we are requesting that he take ownership. It is advisable that after Pesach, when putting away these utensils, one should mark them as not toiveled.
This way he remembers to toivel them when preparing for Pesach next year. Consumers Search for:. Chanowitz Introduction: A This year, due to unfortunate circumstances, many of us are faced with the reality of making Pesach on our own for the first time. Alternative Kashering Method: One can place sternos in the bottom of the sink basin and light them for about 45 minutes. Other materials: Marble and other natural stone sinks can be kashered like metal sinks.
Ceramic, porcelain and fireclay sinks may not be kashered. Metal faucet: Soak the spray nozzle very well with soap and scrub clean. Plastic faucet: They may be kashered according to the same method as a metal faucet. An instant hot water faucet may be kashered by the same method as the metal faucet. Other materials: Marble and other natural stone counters can be kashered like metal ones.
Ceramic, porcelain and fireclay countertops may not be kashered. OVEN Self-cleaning oven: One should remove any visible dirt, leave it unused for 24 hours, then run a full self-clean cycle until complete. Non self-clean oven: One should consult with a local rabbi or kashrus consultant for the best method. Burner: It kashers itself by turning on the fire for 5 minutes.
The trap does not need Kashering. Electric stove top: Burners: Turn all burners on to the highest setting for 15 minutes. The trap does not need kashering. Glass stove top: One should consult with a local rabbi or kashrus expert. Once kashering is complete the pot should be rinsed off with cold water.
Pans: One should avoid kashering. If necessary, one should ask their local rabbi or a kashrus expert. Metal cutlery: If the cutlery is made of one solid piece, one should clean them with soap and leave unused for 24 hours. Gloves, apron, tablecloth, towels and other fabric materials: One should run them through a hot cycle in the washing machine with detergent. Some are careful, ever after washing them, no to use them directly with food. Obviously, if a mikvah is safely available, the items should be toiveled right away.
First Last. Yes No. Attaching a picture of the product label will expedite your inquiry.
<- What is liquefaction of gases - How to watch your computer on your tv->