Halacha Yomit- Guide to kashering utensils

The explanations on this page are meant only to teach basic concepts and awareness of the issues but should not serve anyone who wishes to kasher utensils as a guide. Many factors are involved in kashering, and an orthodox rabbi should be consulted for further details.

Many people kasher utensils that were used for chametz, for use during Pesach

Various methods of kashering utensils

One method of kashering utensils is hagala- by placing them in boiling water

After hagala, the utensils must be placed in cold water

Another method of kashering is libun- heating the utensil at extreme temperatures

Not all utensils can be kashered

As you pass your mouse over each of the stages or types of hachshara (kashering) on the left, a picture of that stage will appear. Click on the title of the stage if you wish to see a larger picture, or read more details about the process.

Preparing for Pesach

Many people don't have enough Pesach utensil and which to be able to use some of their year-around pots, pans or other utensils on Pesach. In order to do so, these utensils must be kashered.

In addition, utensils must be kashered if they become unkosher anytime during the year. For example, if one mistakenly cooked milk in his meat pots or the opposite, the utensils need to be kashered. The same is true if something that is not kosher was cooked in the utensils.

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Pots and pans

Different Methods of Kashering Utensils

     There are different methods of kashering utensils. The principle through which we determine the type of hachshara required by each utensil is that a utensil is kashered in the manner that it is used. This is because of another principle, (k'bol'o kach polto) the way the utensil absorbs (the non-kosher, chametz, milk or meat) is the way that it releases it.

     For example: a utensil which is used in direct contact with fire, without water, would have to be burned at a high temperature (see libun below) and a utensil which is used on the fire with water (regular pot-cooking) would have to be kashered in boiling water.

     The ability of the utensil to withstand high temperatures must be taken into consideration.

     Some objects can be kashered by pouring boiling water over them.

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Hagala

     The first method of kashering utensils is called hagala. This involves inserting the utensil in boiling water.

     The water must be heated to the point that it is boiling (bubbling). There must be a lot of water (60x the utensil), and generally soap is added to the water to destroy any chametz or non-kosher taste that is transfered from the utensils to the water (principle known as notein ta'am lifgam). Utensils should not be used for 24 hours before kashering them.

     The utensils can be inserted in the water in a net, as seen in one of the pictures on the right.

water boiling

inserting a pot in the water

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cooling off the kashered utensils in cold water

Cooling of the Utensils in Cold Water

The kashered utensils must be cooled off in cold water after their immersion in the boiling water.

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Libun

     Another method of kashering utensils is through libun. This involves heating the utensil to extreme temperatures. There are two types of libun.

     The first is called libun chamur, and it requires heating the object to the point that it becomes red-hot.

     The second type of libun is called libun kal, and it involves heating the object until a straw placed on it would become charred or burn.

     After libun the utensils do not have to be immersed in cold water.

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Which Utensils may be Kashered?

     Not all utensils may be kashered. Metal and wood utensils may be kashered. (Wood obviously can't undergo libun). Bone may be kashered, but some authorities disagree because of its delicate nature. China and pottery may not be kashered. Plastics that can withstand the high temperature in a pot of boiling water can be kashered (the plastic dishes used in the IDF are regularly kashered). In all cases one should make sure that there are no cracks in the utensils.

     There are different opinions as to whether glass requires hachshara, and if so how to go about it.

     An orthodox rabbi should be consulted regarding the method to be used for each utensil based upon its use and composition. Lists are available detailing each kitchen object (counters, ovens, grills, sinks etc) and how to prepare them for Pesach.

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