Kitchen Kashering
Kashering a kitchen means making your kitchen kosher according to halachah by removing any traces of non-kosher use. This includes thoroughly cleaning sinks, counters, ovens, stovetops, and appliances, waiting 24 hours if needed, and using the correct kashering method.
The Gemara (Avodah Zarah 76b) teaches the fundamental rule of “Kebolo Kach Polto”—the manner in which the non-kosher taste was absorbed determines the method for kashering. If non-kosher food was boiled in a pot with water, the pot can be kashered with hagalah (immersion in boiling water) since it absorbed the taste through water. However, a grill, BBQ, or skillet that absorbed non-kosher taste through direct fire requires libun gamur (heating until the utensil is red hot) because the absorption happened without water. Although a pot that absorbed flavor with water can be kashered with hagalah, it may also be kashered with libun, which is a more intense method that burns away the absorbed taste completely.
Not all appliances and utensils can be kashered. Always consult your rabbi or a qualified mashgiach to determine the correct method.
What is Hagalah?
As we explained before, hagalah is the halachic process of purging utensils of absorbed non-kosher taste or chametz by immersing them in boiling water after they have been thoroughly cleaned and left unused for 24 hours. The method aligns with “kebolo kach polto,” purging absorbed taste in the same way it was absorbed.
Why is this Important?
Kashering your kitchen, toveling kelim, and performing hagalah are essential for a kosher home, preventing the mixing of meat and dairy and maintaining halachic standards in your kitchen, and not following these steps can cause the food prepared in the kitchen to become non-kosher.
If you need assistance kashering your kitchen, toveling utensils, or performing hagalah, contact us or your local rabbi for guidance. We are here to help you establish and maintain a kosher kitchen confidently and correctly.
