Koshering a Kitchen: Difference between revisions
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==Libun== | ==Libun== | ||
# It is possible to do Libun on Pesach but not hagalah.<ref>Rama 452:1</ref> | # It is possible to do Libun on Pesach but not hagalah.<ref>Rama 452:1</ref> | ||
# Libun Chamur can be accomplished with a minimum temperature of 752 degrees fahrenheit, because metal would become visibly red hot in the dark at that temperature. Self-clean of an typical oven is 850 degrees and is certainly libun chamur. <ref>Rabbi Ribiat in Halachos of Pesach p. 315</ref> | # Libun Chamur can be accomplished with a minimum temperature of 752 degrees fahrenheit, because metal would become visibly red hot in the dark at that temperature. Self-clean of an typical oven is 850 degrees and is certainly libun chamur.<ref>Rabbi Ribiat in Halachos of Pesach p. 315</ref> | ||
# Libun Kal is certainly achieved at fahrenheit 451 because paper burns at that temperature.<ref>Rabbi Ribiat in Halachos of Pesach p. 315</ref> | # Libun Kal is certainly achieved at fahrenheit 451 because paper burns at that temperature.<ref>Rabbi Ribiat in Halachos of Pesach p. 315</ref> | ||
# Libun chamur with a blow torch should be done on each spot for approximately 9 seconds. The could be dangerous and damage the oven thermostat.<ref>Halachos of Pesach by Rabbi Ribiat p. 353</ref> | # Libun chamur with a blow torch should be done on each spot for approximately 9 seconds. The could be dangerous and damage the oven thermostat.<ref>Halachos of Pesach by Rabbi Ribiat p. 353</ref> | ||
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#A knife should be koshered with hagalah.<ref>Shulchan Aruch YD 121:7</ref> | #A knife should be koshered with hagalah.<ref>Shulchan Aruch YD 121:7</ref> | ||
#The minhag is to have designated meat and milk knives.<ref>Rama 89:4</ref> Preferably one should have three knives, one for meat, one for milk, and one for parve.<ref>Maharshal (Yam Shel Shlomo Chullin 8:8), Badei Hashulchan 89:111</ref> | #The minhag is to have designated meat and milk knives.<ref>Rama 89:4</ref> Preferably one should have three knives, one for meat, one for milk, and one for parve.<ref>Maharshal (Yam Shel Shlomo Chullin 8:8), Badei Hashulchan 89:111</ref> | ||
#It is forbidden to use a dirty meat knife to cut cheese or even bread which will be eaten with cheese. <ref>Rashba (responsa 1:76), Shulchan Aruch YD 89:4</ref> The same is true vice versa.<ref>Rama YD 89:4</ref> | #It is forbidden to use a dirty meat knife to cut cheese or even bread which will be eaten with cheese.<ref>Rashba (responsa 1:76), Shulchan Aruch YD 89:4</ref> The same is true vice versa.<ref>Rama YD 89:4</ref> | ||
==Using a non-Kosher Knife== | ==Using a non-Kosher Knife== | ||
#It is permitted to use a non-kosher knife on a one-time basis for cold if you first stick it into hard earth ten times. <ref>The Gemara Avoda Zara 76b states that in order to kosher a non-kosher knife one should just stick it in the ground ten times. Tosfot 76b s.v. hasakin says that even though the Yerushalmi says three times one should be strict to stick it in the ground ten times. Tosfot chullin 8b s.v. vehilchata says that sticking it in the ground cleans the knife from non-kosher fat that got stuck to it. Shulchan Aruch YD 121:7 rules accordingly that in order to use a non-Kosher knife once for cold it should be stuck into earth ten times. The Rama carefully adds that if one wants to use it on a consistent basis one must do a proper hechsher. </ref> But in order to use the knife for hot one even once one needs to do a proper hechsher.<ref>Rav Huna in Gemara Avoda Zara 76b, Shulchan Aruch YD 121:7. Shulchan Aruch explains that this procedure is sufficient even to cut a cold sharp food (such as an onion).</ref> | #It is permitted to use a non-kosher knife on a one-time basis for cold if you first stick it into hard earth ten times.<ref>The Gemara Avoda Zara 76b states that in order to kosher a non-kosher knife one should just stick it in the ground ten times. Tosfot 76b s.v. hasakin says that even though the Yerushalmi says three times one should be strict to stick it in the ground ten times. Tosfot chullin 8b s.v. vehilchata says that sticking it in the ground cleans the knife from non-kosher fat that got stuck to it. Shulchan Aruch YD 121:7 rules accordingly that in order to use a non-Kosher knife once for cold it should be stuck into earth ten times. The Rama carefully adds that if one wants to use it on a consistent basis one must do a proper hechsher. </ref> But in order to use the knife for hot one even once one needs to do a proper hechsher.<ref>Rav Huna in Gemara Avoda Zara 76b, Shulchan Aruch YD 121:7. Shulchan Aruch explains that this procedure is sufficient even to cut a cold sharp food (such as an onion).</ref> | ||
#Similarly, to use a meat knife to one time cut cold bread that will be eaten with cheese it is sufficient to stick it in hard earth ten times. However, in order to use a meat knife to cut cheese one should do a proper hechsher. <ref>The Rama YD 89:4 writes that to kosher a meat knife to be used for cold dairy it is sufficient to stick it in the ground ten times. The Taz 89:6 explains that if one is just going to cut bread for dairy use the knife just needs to be cleaned, however, for cheese it should be stuck in the ground ten times. However, the Shach 89:22 says that it should be stuck into the ground ten times even to cut bread that will be used for dairy. The Badei Hashulchan 89:108 is strict for the Shach and explains that it is forbidden to cut cheese with a meat knife unless one did a proper hechsher. </ref> | #Similarly, to use a meat knife to one time cut cold bread that will be eaten with cheese it is sufficient to stick it in hard earth ten times. However, in order to use a meat knife to cut cheese one should do a proper hechsher.<ref>The Rama YD 89:4 writes that to kosher a meat knife to be used for cold dairy it is sufficient to stick it in the ground ten times. The Taz 89:6 explains that if one is just going to cut bread for dairy use the knife just needs to be cleaned, however, for cheese it should be stuck in the ground ten times. However, the Shach 89:22 says that it should be stuck into the ground ten times even to cut bread that will be used for dairy. The Badei Hashulchan 89:108 is strict for the Shach and explains that it is forbidden to cut cheese with a meat knife unless one did a proper hechsher. </ref> | ||
##Some poskim say that if one doesn't have a knife, cleaning the knife with soap is considered the equivalent of sticking it in the ground ten times.<ref>Maadenei HaShulchan (M'taamei Hashulchan YD 89:17 p. 62)</ref> | ##Some poskim say that if one doesn't have a knife, cleaning the knife with soap is considered the equivalent of sticking it in the ground ten times.<ref>Maadenei HaShulchan (M'taamei Hashulchan YD 89:17 p. 62)</ref> | ||
#If one wants to use on a consistent basis a meat knife for cold dairy one must do a hechsher of the knife.<ref>Badei Hashulchan 89:108 based on Rama YD 121:5</ref> | #If one wants to use on a consistent basis a meat knife for cold dairy one must do a hechsher of the knife.<ref>Badei Hashulchan 89:108 based on Rama YD 121:5</ref> | ||
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#It is permitted to use a clean cold non-Kosher utensil to eat cold kosher food on an irregular basis for a one-time use. See footnote regarding earthenware.<ref>*The Ran (Chullin 40b s.v. imlich) asks why a non-kosher earthenware utensil had to be broken if it could just have been used for cold uses for kosher food. He answers that it must be that there is a rabbinic prohibition not to use the earthenware utensil for cold because one might come to use it for hot. However, that's only true by earthenware which can't be fixed. On the other hand, the Mordechai (Pesachim no. 565) uses this logic to say that one shouldn't use any material non-kosher utensil for cold lest one come to use it for hot. The Rama YD 121:5 rules that on an irregular basis one may use non-kosher utensils for cold kosher food but not consistently to be concerned for the opinion of the Mordechai. This is also the opinion of Shulchan Aruch YD 94:3, Badei Hashulchan 91:15, and Kaf Hachaim 94:40. | #It is permitted to use a clean cold non-Kosher utensil to eat cold kosher food on an irregular basis for a one-time use. See footnote regarding earthenware.<ref>*The Ran (Chullin 40b s.v. imlich) asks why a non-kosher earthenware utensil had to be broken if it could just have been used for cold uses for kosher food. He answers that it must be that there is a rabbinic prohibition not to use the earthenware utensil for cold because one might come to use it for hot. However, that's only true by earthenware which can't be fixed. On the other hand, the Mordechai (Pesachim no. 565) uses this logic to say that one shouldn't use any material non-kosher utensil for cold lest one come to use it for hot. The Rama YD 121:5 rules that on an irregular basis one may use non-kosher utensils for cold kosher food but not consistently to be concerned for the opinion of the Mordechai. This is also the opinion of Shulchan Aruch YD 94:3, Badei Hashulchan 91:15, and Kaf Hachaim 94:40. | ||
*Chelkat Binyamin 121:42 says based on the Pri Chadash that one shouldn't use earthenware utensils even for a one-time use unless it is a non-Jew's house and there's no possibility to do a hechsher.</ref> However, knives have another requirement that they first be stuck into the ground ten times.<ref>Shach 121:9</ref> See section on using non-kosher knives. | *Chelkat Binyamin 121:42 says based on the Pri Chadash that one shouldn't use earthenware utensils even for a one-time use unless it is a non-Jew's house and there's no possibility to do a hechsher.</ref> However, knives have another requirement that they first be stuck into the ground ten times.<ref>Shach 121:9</ref> See section on using non-kosher knives. | ||
#It is initially forbidden to place cold kosher food into a cold pot or container that was used for non-Kosher if the container wasn’t washed since the kosher food that goes into the container will have some non-kosher on it and one might forget to wash off the kosher food. If the kosher food is usually washed before being eaten it is permitted to initially place it in a cold pot used for non-kosher. <ref>Shulchan Aruch YD 91:2 based on the Baal HaItur and Tur</ref> | #It is initially forbidden to place cold kosher food into a cold pot or container that was used for non-Kosher if the container wasn’t washed since the kosher food that goes into the container will have some non-kosher on it and one might forget to wash off the kosher food. If the kosher food is usually washed before being eaten it is permitted to initially place it in a cold pot used for non-kosher.<ref>Shulchan Aruch YD 91:2 based on the Baal HaItur and Tur</ref> | ||
#It is initially permitted to place kosher food into a cold pot or container that was used for non-kosher if the container was washed.<ref>Shach 91:3, Badei Hashulchan 91:15, Kaf HaChaim 91:5. Is there a concern of beliyot when using a utensil for cold? | #It is initially permitted to place kosher food into a cold pot or container that was used for non-kosher if the container was washed.<ref>Shach 91:3, Badei Hashulchan 91:15, Kaf HaChaim 91:5. Is there a concern of beliyot when using a utensil for cold? | ||
