Koshering a Kitchen: Difference between revisions
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# Hagalah works for pots that were used for liquids even though in the course of being used were used for temperatures above 212 degrees.<Ref>Hagalat Kelim p. 400 writes that although there’s many cases where cooking involves temperatures above 212 such as deep frying in oil, cooking a solid, cooking with a cover so that it pops up because of pressure and in all these cases it is acceptable to do hagalah. Chut Shani Pesach 10:8 agrees because we never find in chazal a type of hagalah that needs to be hotter than boiling water.</ref> Additionally, in altitudes where it is possible to boil water at lower than 212 that is also effective hagalah.<ref>Hagalat Kelim p. 401 quoting Rav Shlomo Zalman that hagalah doesn’t need to be at the same temperature that the food entered and the poskim never distinguished between hagalah at different altitudes.</ref> | # Hagalah works for pots that were used for liquids even though in the course of being used were used for temperatures above 212 degrees.<Ref>Hagalat Kelim p. 400 writes that although there’s many cases where cooking involves temperatures above 212 such as deep frying in oil, cooking a solid, cooking with a cover so that it pops up because of pressure and in all these cases it is acceptable to do hagalah. Chut Shani Pesach 10:8 agrees because we never find in chazal a type of hagalah that needs to be hotter than boiling water.</ref> Additionally, in altitudes where it is possible to boil water at lower than 212 that is also effective hagalah.<ref>Hagalat Kelim p. 401 quoting Rav Shlomo Zalman that hagalah doesn’t need to be at the same temperature that the food entered and the poskim never distinguished between hagalah at different altitudes.</ref> | ||
# A pressure cooker which can cook foods at higher temperatures than 212 and yet many poskim hold that it can be koshered with hagalah of boiling water at 212.<ref>Chut Shani Pesach 10:8 p. 124, Hagalat Kelim p. 400 citing Rav Shlomo Zalman Auerbach, Chazon Ovadia n. 2, Betzel Chachma 3:55</ref> | # A pressure cooker which can cook foods at higher temperatures than 212 and yet many poskim hold that it can be koshered with hagalah of boiling water at 212.<ref>Chut Shani Pesach 10:8 p. 124, Hagalat Kelim p. 400 citing Rav Shlomo Zalman Auerbach, Chazon Ovadia n. 2, Betzel Chachma 3:55</ref> | ||
# The utensils put in the boiling water should be left there for a few seconds and some recommend ten seconds.<ref>The [https://oukosher.org/passover/articles/kashering-for-passover/ | # The utensils put in the boiling water should be left there for a few seconds and some recommend ten seconds.<ref>The [https://oukosher.org/passover/articles/kashering-for-passover/ OU] writes that one should leave the utensils in the boiling water for ten seconds, while the [https://www.kof-k.org/articles/040408080457W-21%20Hagolah%20(Rabbi%20Neustadt).pdf Kof K] writes a few seconds. Shaar Hatziyun 452:3 writes that the Tur and Pri Chadash hold that the utensils can be removed immediately unlike the Taz who says it needs to be there for some time. Shaar Hatziyun recommends leaving it for a little bit of time. | ||
* Pri Chadash 452:6 writes that the Ramban Chullin 108b s.v. vrabbenu, Rambam Chametz Umatza 5:24, Ran Pesachim 8b s.v. vkach, and Rashba 1:479 hold that the utensil should be left in the boiling water for some unspecified amount of time so that the absorptions can be removed. However, the Tur, Mordechai Chullin 579, and Hagahot Maimoniyot Kushta Chametz Umatza 5:23 hold that the utensils can be removed immediately. Pri Chadash concludes that such is the minhag. | * Pri Chadash 452:6 writes that the Ramban Chullin 108b s.v. vrabbenu, Rambam Chametz Umatza 5:24, Ran Pesachim 8b s.v. vkach, and Rashba 1:479 hold that the utensil should be left in the boiling water for some unspecified amount of time so that the absorptions can be removed. However, the Tur, Mordechai Chullin 579, and Hagahot Maimoniyot Kushta Chametz Umatza 5:23 hold that the utensils can be removed immediately. Pri Chadash concludes that such is the minhag. | ||
* Meiri Avoda Zara s.v. kshemartichin writes that certainly the utensil needs to be left in the pot long enough for the utensil to heat up (to Yad Soledet Bo). See Sefer Hagalat Kelim who cites this.</ref> | * Meiri Avoda Zara 76a s.v. kshemartichin writes that certainly the utensil needs to be left in the pot long enough for the utensil to heat up (to Yad Soledet Bo). See Sefer Hagalat Kelim who cites this.</ref> | ||
==Libun== | ==Libun== | ||
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==Glass== | ==Glass== | ||
#According to Ashkenazim, glass can not be kashered for Pesach. For other prohibitions such as meat and milk it is a dispute whether it does not absorb anything, does absorb and can be kashered, or can not be kashered.<ref>[https://www.koltorah.org/halachah/kashering-glass-part-ii-by-rabbi-chaim-jachter Rabbi Jachter] quotes Rav Schachter holds that glass can be kashered three times, Yachava Daat 1:6, Sereidei Esh 2:36, and Minchat Yitzchak 1:86 hold that glass can absorb but can be kashered, while Shevet Halevi 1:43 holds that glass can not be kashered even for other prohibitions. </ref> | |||
#According to most Sephardim, glass utensils don't absorb any taste and therefore, do not become non-kosher, between meat and milk or chametz and pesach. However, the common practice is to have two sets of dishes, one for milk and one for meat.<ref>Rabbi Mansour on [http://www.dailyhalacha.com/m/halacha.aspx?id=855 dailyhalacha.com] writes that Syrains are lenient but still have two sets of dishes. Yalkut Yosef (Kitzur S"A 451:39) writes that most Sephardim are lenient but some Persians are strict about this for Pesach but not milk and meat.</ref> | #According to most Sephardim, glass utensils don't absorb any taste and therefore, do not become non-kosher, between meat and milk or chametz and pesach. However, the common practice is to have two sets of dishes, one for milk and one for meat.<ref>Rabbi Mansour on [http://www.dailyhalacha.com/m/halacha.aspx?id=855 dailyhalacha.com] writes that Syrains are lenient but still have two sets of dishes. Yalkut Yosef (Kitzur S"A 451:39) writes that most Sephardim are lenient but some Persians are strict about this for Pesach but not milk and meat.</ref> | ||
==Sources== | ==Sources== | ||
<references /> | <references /> | ||
