Rabbi David Stav, Chairman, Tzohar
\nRabbi Avraham Stav<\/p>\n
This year many of us will not be able to participate in the public kashering of utensils because of the restrictions in place that limit travel out of the house.\u00a0 As such we will need to perform the process in our own homes and understand how to do so in the confines of our own kitchens.\u00a0 The guide below is designed for that purpose.\u00a0 As many of the processes involve heat and boiling water, the process should only be performed by adults or with very close supervision and extreme caution should be exercised to avoid burns. <\/strong><\/p>\n In the context of preparing for Pesach it\u2019s critical to remember that many utensils don\u2019t need to kashered but cleaning is sufficient.\u00a0 This is true even if in \u201cnormal\u201d years they would undergo hagala <\/em>or we would buy new utensils.\u00a0 In general, only those pots and utensils that are used for HOT preparation or consumption and there is concern that they came into contact with Chametz need to be kashered.\u00a0 The understanding is that utensils used in cold food preparation or were not used for Chametz do not need to be kashered.<\/p>\n – Trays used only for Cold foods like Fruit Platters<\/p>\n – Cups that are only used for Cold drinks and have NEVER been used for hot liquids.<\/p>\n – Those cups which are primarily used for Cold but may sometimes be used for Hot drinks, the Ashkenazi minhag is to still kasher them.<\/p>\n – Cups used for alcoholic drinks- there are those who are strict and require them to be kashered.<\/p>\n – Electric Urn Used Only for Hot Drinks<\/p>\n – Utensils Used Solely\u00a0 for Preparation of Fruits and Vegetables<\/p>\n – Coffee Machine (where the coffee used is kosher for Pesach all year round.)<\/p>\n The halachic principle of '\u05db\u05d1\u05d5\u05dc\u05e2\u05d5 \u05db\u05da \u05e4\u05d5\u05dc\u05d8\u05d5' establishes that the type of use during the year establishes what type of kashering is required for Pesach.\u00a0 According to the Shluchan Aruch, the type is dictated based on what is the most common use for the utensil and that is the minhag among Sephardim; According to the Rama, the accepted form of kashering for Ashkenazim is to respond to what was the most \u2018extreme\u2019 (less common- even a handful of times) use of the utensil<\/p>\n Utensils that are used primarily to transfer hot liquids or are a \u2018Kli Sheni\u2019 like hot drink mugs, coasters and tea spoons, can be kashered with boiling water poured over them.\u00a0 The Sephardi custom is that all utensils that are largely designed for such purposes (like knives and spoons) are also kashered in this manner.<\/p>\n Utensils that are \u2018Kli Rishon\u2019 and are used specifically for cooking or eating hot foods (like pots and serving spoons) need to be kashered using Hagala <\/em>(Direct Immersion in Boiling Water explained below) or Libun Kal (explained below).<\/em><\/p>\n Large pots that are used for hot food preparation require Libun Chamur<\/em> whereby Sephardim go according to the most prevalent use of the utensil and Ashkenazim the most extreme.\u00a0 Oven racks ideally should be treated with Libun Chamur<\/em> but in extenuating circumstances Libun Kal <\/em>\u00a0would suffice.<\/p>\n Regarding a skillet, there are differences of opinion; Sephardim generally say Hagala <\/em>\u00a0would suffice while Ashkenazim require Libun Kal.<\/em><\/p>\n The guidelines above relate the large majority of utensils that are made from traditional materials like enamel, metals, wood or plastic.\u00a0 However there are other materials with different rules:<\/p>\n – Pottery, Ceramics or Porcelain:<\/strong> \u00a0\u00a0The general custom is that they canno be kashered (if they have been used for hot foods).\u00a0 In extenuating circumstances one can kasher Porcelain through Hagala <\/em>performed three times<\/p>\n – Glass- <\/strong>The Sephardic tradition allows one to clean the utensil while Ashkenazim are generally opposed to kashering glass.\u00a0 However there are opinions that allow kashering via Hagala<\/em> similar to metal and there are those who require the process to be repeated three times.<\/p>\n 1. The utensil must be thoroughly cleaned and not used for 24 hours prior to the Hagala. <\/em>If remnants of food cannot be easily cleaned then they should be burned off or bleach, astrong detergent or any product that will render the spot inedible should be poured on them. The handles should also be thoroughly cleaned and if possible they should be removed.\u00a0 If not possible an inedible material should be poured into the cracks between the handle and the utensil.<\/p>\n 2. Take a large pot that hasn\u2019t been used for at least 24 hours and fill it with water (and a little soap) and heat it until the water is bubbling.<\/p>\n 3. The utensil being kashered is then inserted into the boiling water for several seconds. If possible, the utensil should immediately be rinsed off with cold water- but this is not critical.<\/p>\n 4. If you are putting more than one utensil into the water at one time, be sure there is space between them so the water is reaching everywhere.<\/p>\n 5. Unlike a Keylim Mikvah where the utensil has to be completely submerged, it is permitted to immerse a utensil with more than one dip where part of the utensil remains above water and then you shift it for the second (or more) dip so that everything is eventually submerged.<\/p>\n 6. If there is a large pot that will not fit into the Hagala <\/em>pot, you can kasher it by boiling water and then dropping something else hot into the water so that the water completely spills over the sides and all the inside is therefore kashered.<\/p>\n 7. The Hagala <\/em>should be done before the time where consumption of Chametz is prohibited. This year that is about 10:00 AM on Erev Pesach.<\/p>\n 8. In the event that you forgot to kasher a utensil before this time it is permitted to do so until the start of the Chag with the understanding that the utensil hasn\u2019t been used for at least 24 hours.<\/p>\n 9. Sephardim allow for Hagala <\/em>even during Chol Hamoed <\/em>while Ashkenazim don\u2019t. Libun<\/em> is allowed during Pesach even by Ashkenazim.<\/p>\n Libun Kal:\u00a0 <\/em><\/strong>Any utensil which typically is kashered with Hagala<\/em> can also be kashered with libun and sometimes is easier if you don\u2019t have access to a large pot.\u00a0 Libun Kal <\/em>is heating an object with fire to a heat that a piece of straw that was placed on the pot would get scorched.\u00a0 This can be done with a regular fire source whereby you ignite the utensil and wait until it starts to brown.\u00a0 The other option is to put the utensil in an oven and leave it there for about 20-30 minutes on 200 degree (Celsius)<\/p>\n Libun Chamur-<\/em><\/strong> This form of Libun <\/em>requires heating the utensil to a very high heat so that sparks start flying off the utensil.\u00a0 This is a difficult \u2013 and dangerous- form to be done in ones own home.<\/p>\n – Kiddush Cups-<\/strong> Sephardim- Clean. Ashkenazim- Hagala<\/em><\/p>\n – Mugs –<\/strong> Used for Cold Drinks Only \u2013 Clean<\/p>\n – Mugs<\/strong>– \u00a0Used for Hot Drinks: Glass- Pour boiling water over them or Hagala.<\/em> Ceramic- Best not to use for Pesach.<\/p>\n – Sink-<\/strong> Clean and then pout boiling water over the whole surface<\/p>\n – Induction Stove-<\/strong> Clean well and then heat at the highest heat until it burns a paper placed on it.<\/p>\n – Gas Stove-<\/strong> Clean all the surfaces and the grates should be cleaned thoroughly with steel wool or kashered with Libun Kal.\u00a0 <\/em>There are those who permit Hagala<\/em>.<\/p>\n – Dishwasher-<\/strong> Clean thoroughly including emptying the drain.\u00a0 Run the longest and hottest cleaning setting with the machine empty.<\/p>\n – Skillet-<\/strong> Sephardim- Hagala. Ashkenazim \u2013 Libun Kal<\/p>\n – Teflon Skillet<\/strong> \u2013 Should not be used on Pesach<\/p>\n – Mixer-<\/strong> Clean all the parts very well and the metal and plastic elements should undergo Hagala<\/em><\/p>\n – Microwave-<\/strong> Clean well and then leave unused for 24 hours.\u00a0 Then take a microwave safe cup and full with water and soap.\u00a0 Heat at the highest setting for 5 to ten minutes until the machine fills with steam.\u00a0 Any pieces of plastic or glass that can be removed should undergo Hagala.<\/em><\/p>\n – Coffee Machine:<\/strong> Clean only the outside<\/p>\n – Gas Grill:<\/strong> Clean and then leave on high heat for about half an hour.<\/p>\n – Tablecloths:<\/strong> Launder<\/p>\n – Pots:<\/strong> Take off handles, clean well and Hagala<\/em><\/p>\n – Cutlery:<\/strong> Hagala<\/em>.\u00a0 If it will only be used for transferring from one vessel to another (kli sheni)<\/em> then it is enough to pour boiling water over it. (Sephardim allow only pouring boiling water even if it used as a kli rishon.)<\/em><\/p>\n – Shabbat Hotplate:<\/strong> Clean well and turn on for half an hour. (Many cover the plate with aluminum foil.)<\/p>\n – Shayish Countertops:<\/strong> Clean well and drench with boiling water.<\/p>\n – Baking Sheets-<\/strong> Baking sheets that come in direct contact with baked goods should not be used for Pesach.\u00a0 If there is indirect contact then Libun Kal <\/em>is allowed and then the sheet should be covered in aluminum foil.<\/p>\n – Pyrolytic Oven-<\/strong> Clean well and then set on self-heat<\/p>\n","protected":false},"excerpt":{"rendered":" Instructions for Kashering Your Utensils for Pesach Rabbi David Stav, Chairman, Tzohar Rabbi Avraham Stav This year many of us will not be able to participate in the public kashering of utensils because of the restrictions in place that limit travel out of the house.\u00a0 As such we will need to perform the process in […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-35528","post","type-post","status-publish","format-standard","hentry","category-1"],"acf":[],"yoast_head":"\nPrinciples of Kashering <\/strong><\/h2>\n
1. Which Utensils Need to be Kashered<\/em><\/strong><\/h3>\n
2. Examples of Utensils Used in \u2018Cold Food\u2019 Preparation<\/em><\/strong><\/h3>\n
3. Examples of Utensils That Don\u2019t Come into Contact With Chametz<\/em><\/strong><\/h3>\n
4. What Kashering is Needed?<\/em><\/strong><\/h3>\n
5. Different Types of Uses<\/em><\/strong><\/h3>\n
6. Utensils Made Out of Non-Traditional Materials<\/em><\/strong><\/h3>\n
How is Hagala Performed?<\/strong><\/h2>\n
How Do We Perform Libun?<\/strong><\/h2>\n
List of Utensils and Food Prep Devices and How They Are Kashered:<\/strong><\/h2>\n