Overview Kashering

LIBUN GAMUR - COMPLETE GLOWING

APPLICATION: Items used directly on a stove top or grill or in the oven with food that does not contain liquid

EXAMPLES: Baking pan, roasting pan, grill

METHOD: The item must be heated, e.g. using charcoal or an industrial blow torch, until every part of it becomes red hot. Note: It is highly recommended that this method be employed only by someone with experience.

LIBUN KAL - MODIFIED GLOWING

APPLICATION: This method can be used in place of hagola and may also be sufficient in certain circumstances when libun is required.

EXAMPLES: Some types of ovens (See Kashering & Cleaning Guide)

METHOD: A kli must be heated until straw or a feather, touching the other side of the kli, begins to burn. Note: One can test to see if the kli has reached libun kal by sprinkling water onto it. If the water sizzles then the item has been kashered with libun kal

HAGOLA - BOILING

APPLICATION: Keilim used directly on a stove top or grill or in the oven with food that does contain liquid EXAMPLES: Pots, stirring utensils, flatware when used on the fire with liquid foods (Regular flatware also generally requires hagola.)

METHOD:

1) Clean thoroughly to remove all dirt, labels, glue, and tangible rust. Any part of the kli that cannot be cleaned properly, e.g. crevices, requires libun kal

2) The item should not be used for 24 hours. (If this is not possible, ask your rabbi.)

3) If the pot used for kashering is not a Pesach pot, the minhag is to kasher the pot. This is performed as follows:

A. Make sure that the kashering pot is clean and not used for 24 hours.

B. Fill the kashering pot to the brim with water and heat it up to a rolling boil.

C. Discard the water – at this point your kashering pot is kosher for Pesach.

D. Fill the kashering pot and boil once again. This pot is now ready for kashering

4) Immerse each kli, one at a time, in the boiling water. If you are kashering several keilim, ensure that the water remains boiling before inserting each kli

5) If the water becomes murky, then it must be changed.

6) If an entire kli does not fit into the kashering pot at one time, it may be kashered in sections. A large pot can be kashered by using the method described above for the kashering pot and, in addition, it is recommended to drop a preheated stone that is glowing red (“even meluban”) into the boiling water to make it overflow.

7) After kashering is complete, the kli should be rinsed in cold water.

8) Once all keilim have been kashered, the kashering pot should be kashered once again if it is to be used on Pesach. (This can be done immediately; no need to wait another 24 hours.) Ensure that the kashering pot is clean and follow steps B and C above.

IRUI ROSCHIM - POURING HOT WATER

APPLICATION: Keilim upon which hot chametz was poured

EXAMPLES: Sinks, counters

METHOD:

1) Clean the keilim thoroughly.

2) The kli should not be used for 24 hours. If this is not possible, ask your rabbi.

3) Pour boiling water onto every part of the kli using a kettle or a pot of water that has been taken directly from the stove. It is recommended to pour the boiling water over an even meluban which allows the water to sizzle on contact with the kli. (See step 3 above, Hagola, concerning the use of a chametz pot for kashering purposes.)

MILUI

V’IRUI - SOAKING

APPLICATION: Keilim used exclusively for cold chametz

EXAMPLES: Drinking glasses

Note: If one is able to buy separate glasses for Pesach, this type of kashering should be avoided.

METHOD:

1) Clean the kli thoroughly.

2) Immerse the kli in cold water, e.g. in a bathtub or basin, or fill the kli to the top with cold water.

3) Change the water every 24 hours, for three cycles, for a total of 72 hours.