The following, for example, cannot be koshered for Pesach: pots with rolled lips, bottles with narrow necks, filters, colanders, knives or other utensils where food can get trapped between the blade and handle.
After cleaning, the utensils should then be left idle for 24 hours. 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. While strictly speaking these utensils may be koshered in a clean non-Pesach pot that was not used for 24 hours, the minhag , however, is to kasher the pot first, by boiling water in the pot and discarding. If the utensil only came in contact with hot liquid being poured on it iruy , it can be kashered in the same manner. If the utensil came in contact with hot chametz solids, then one should kasher by pouring boiling water accompanied by an even melubenet , a heated stone.
For example, if hot pasta fell into a sink, stones should be heated on the stove, and moved around the surface of the sink while boiling water is poured over them. In this way, the water will remain boiling on the surface of the sink. The stones may need to be reheated several times, since they cool down quickly.
In all other aspects the process is identical to hagalah. In certain cases, libun kal is sufficient. This method of koshering can be used in place of hagalah. It is also used when the need for libun is only an added stringency. Not every material can be kashered. Ceramic such as china, and enamel coated pots cannot be kashered. Ashkenazim are stringent on Pesach to kasher with libun if possible, otherwise hagalah is sufficient 8 , and libun gamur is required when kashering from treif.
There are a few more points to consider when presenting the question to a Rav. There are some Poskim that consider that if the cooking medium is kosher, then hagalah is sufficient; if the oil or fat is not kosher, then libun is required 9. Historically, frying pans were used together with oil or fat as a lubricant for the pan. Both are widely used in the home kitchen and essentially eliminate the question of whether hagalah can be used as a kashering method.
Using minimal oil as with spray oils is considered direct heat and requires libun gamur. In most situations, if one uses a non-stick pan without any spray or a regular frying pan with cooking spray, libun gamur would be the required method of kashering. This leads us to another question.
One of the fundamentals of kashering with libun gamur is that one must be certain that the utensil can withstand the process of libun gamur 12 so that the libun is performed correctly. Teflon is a material that typically will get ruined in such intense heat and therefore libun gamur is not option according to most Poskim They should be cleaned and treated as not kosher. In this case utensils should not be placed directly into the sink but bowls, one for meat and one for milk should be used instead.
For temporary use these surfaces should be cleaned and covered. For permanent use consult with the Beth Din or a competent halachic authority. Restaurants FAQs. Kosher Search. Subscribe to Alerts. Koshering the Kitchen.
0コメント