Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Save to My Library
Look up keyword
Like this
2Activity
0 of .
Results for:
No results containing your search query
P. 1
Kashering - Who by Fire Who by Water

Kashering - Who by Fire Who by Water

Ratings: (0)|Views: 301 |Likes:
Published by rabbihausman
A Basic Guide to Kashering Your Kitchen for Passover
A Basic Guide to Kashering Your Kitchen for Passover

More info:

Published by: rabbihausman on Mar 20, 2012
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

12/01/2013

pdf

text

original

 
Who by Water…Who By Fire
 
The Simple Guide to Kashering Your Kitchen for Passover(or just Kashering your Kitchen)
By
Rabbi Yehuda Hausman
Some months ago, I was asked to give a workshop on how to
kasher 
one
s kitchen. Many attendeeswere just starting to keep kosher, so I decided to write up a short guide, which could be referenced athome and can be used for any of the following:
 
Converting a Non-Kosher Kitchen to a Kosher Kitchen
 
Converting a Kitchen for Passover Use
 
Kashering
Vessels that have absorbed non-Kosher(Those who are familiar with the basic principles can skip the next two sections.)
Why Two sets of Dishes for Milk and Meat?
To understand why there are separate dishes for milk and meat, it is important to begin at thebeginning. The Torah states three times:
“Thou shall not seethe a kid in its mother’s milk.” (Exod. 23:19,
34:26; Deut. 14:21) This threefold repetition is understood to prohibit three things. 1) Cooking milk andmeat together in one vessel. 2) Eating a milk and meat mixture. And 3) deriving any kind of benefit fromsuch a mixture, such as feeding it to
one’s pet.
1
 So what does this have to do with having separate dishes? Good question. Well, there is anotherconcept called
Ta’am Ki’ikar’ 
, which means
 
“ 
flavor is tantamount to substance.
2
As the walls of aheated vessel can absorb flavor, it is essential to have separate dishes for cooking, baking, and anythingin which hot food is cooked, served or eaten.
3
Merely cleaning the pots well may not suffice. For what isoften true of life is doubly true of flavor:
‘ 
 Just because you cannot see it, does not mean it is not there.
 
1
B. Chullin 115b; Shulchan Aruch Yoreh Deah (Y.D. 87.1)
2
B. Pesachim 44b; B. Chullin 108a
3
Yoreh Deah 93.1; Aruch HaShulchan 88:10
11)
 
Conceptual Mechanics Behind Kashering
The basic principle of 
kashering
is summarized by the Hebrew phrase
Ke’bolo Kach Polto—
 
The waysomething is absorbed is the way it is purged.
The concept is learned from a Biblical passage thatdescribes how the Israelites were commanded to
kasher 
vessels that had been captured in war:
And Eleazar the priest said unto the men of war that went to the battle: 'This is the statute of the lawwhich the Lord has commanded Moses: Only the gold and the silver, the copper and the iron, the tinand the lead;
Everything which has entered fire, shall be made to go through fire and it shall be pure[...]and all that abides not the fire you shall make to go through the water 
.
” (
Numbers 31:22
24)What this means in practice is that different types of vessels and cooking appliances will requiredifferent types of 
kashering.
So pay close attention, please.
Types of Kashering
Libbun
 
Gamur 
– 
 
Heating a metal vessel or utensil till it glows, this typically requires a blowtorch. (Rarelynecessary, but just so you know.)
4
 Libbun
 
Kal 
Heating metal until a piece of straw or paper begins to burn on the opposite side of theflame.
5
For ovens and ovenware, heating the latter in an oven at its highest setting for 40 minutes.
6
 
Hagala
Water at a Rolling Boil (>240
°F at sea level)Steam
Is produced at 240
 
°F and has the same effect as
Hagala.
 
Irui m’K 
eli Rishon
Literally,
“Water poured from a first vessel (heated on the fire),” e.g. a pot of boiling
water poured on a countertop or sink, to
kasher 
the latter.
Hadacha
v’Shetifa—“ 
Rinsing and 
washing well.” 
E.g. Items
that only come into contact with “cold”
food, need only be washed well, i.e. the refrigerator, table, placemats
kiddush
cup, salad servers
 
How to Kasher 101
24 hours before you plan to
kasher 
(via
hagala
or
irui m’keli rishon
), clean the utensil(s) or cookingimplement(s) well so that no visible food particles remain, then proceed the following day according to
4
According to Rav Moshe Feinstein, a self-cleaning oven would have to get to 900 °F in order to be
libbun gamur 
.See
Igrot 
 
Moshe
YD Vol. I #60. Unfortunately, most ovens do not reach this temperature. However, according toRav Joseph B. Soloveitchik, when the oven reaches the same temperature at which
chametz
or non-kosher foodwas absorbed, that
s considered an effective
libbun.
Cited
 
in
 
Rabbi Avrohom Blumenkrantz
s
The Laws of Pesach:A Digest
page 55, 2008 Edition.
5
The ignition temperature given for straw is 250-300 Celsius/ 482-572 F, newspaper is a great deal lower.(http://www.economypoint.org/i/ignition-temperature.html).
6
See note 4.
7
Rav Moshe Feinstein. Igrot Moshe YD Vol. I #60;
(IM YD I.60)
 
 
the directions below.
Metal Utensils and Silverware
For
pots used primarily for liquid cooking
(i.e. soup pot, spaghetti pot)
hagala
is required.To accomplish this, fill your pot with water, place lid over pot, when steam fills the lid and water boilsover the sides, your pot and lid are kosher (almost)!
8
To complete the process, empty water out andrinse pot and lid with cold water.
(If you don’t have a lid, it may be necessary to drop
a hot rock in the pot, in order to get boiling water tospill over and
kasher 
the rim of the pot.
9
)Once you have your koshered pot, you can refill it with water, bring it to a rolling boil, and use it to
kasher 
smaller metal pots, lids, silverware, or any utensils that require
hagala.
You can also use thewater to poor on sinks or countertops:
rui m’K 
eli Rishon.
(See below) Remember to rinse all yourkashered utensils with cold water.
Frying pans
require
libun
 
kal 
. Place empty pot upon a burner, put the burner on its highest flame. Put apiece of paper inside the pot, when it starts to brown and blacken
this takes about three to fiveminutes
the pot is kosher. (If this is difficult, there is room to be lenient for Passover koshering only,and one may do
hagala.
10
)
Non-stick coatings
are generally thought to
 
absorb flavor but do not exude flavor. Thus
hagala
, whosemechanism is flavor removal, will not work on coated pots. However,
Libbun
 
kal 
will work because
libbun
destroys the taste inside the utensil. (For non-stick coated ovenware, the latter must be put inoven at the highest setting for 40 minutes, check with manufacturer, if this is safe.
11
)
Earthenware/Ceramic
Unglazed earthware and ceramic cannot be koshered. (For glazed, see next section.) If you have finechina that is unglazed, whose disposal engenders a large financial loss, clean well and store the vessels
8
That only one side of the cover is kashered is sufficient. See Chazon Ish O.H. Moadim 120:7. Similarly, Or YitzchakVol. II
Dinei Hagalat Keilim
. See Igroth Moshe YD Vol. I #60, regarding the use of steam.
9
OH 452.6
10
OH 451.11
11
 
Highest setting
is the highest temperature at which you may have cooked foods in your oven according to RavSoloveitchik. Some require a much higher temperature
(libbun gmaur 
of 900 F).
 
See footnotes 4 and 5.

Activity (2)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->