INTRODUCTION

Utensils used during the year for preparing or serving Chametz may not be used to prepare or serve food for Pesach unless they are properly "kashered." These laws are complex and cannot be fully explained in this brief guide. The Rabbis of the Va'ad invite you to call them with your questions.

It is generally preferred to have separate dishes and cooking utensils for Passover. However, this is not always possible. Certainly, if one has limited resources or certain desired pieces, these may be koshered per the following guidelines.

Note: new metal, aluminum or glass utensils require t’vilat kelim (ritual immersion) in a kosher mikvah (ritual bath). New disposable aluminum pans are acceptable for Passover without special certification. If they will be reused, contact your rabbi as to whether these need to go to the mikvah.

There are significant variations between Ashkenazi and Sephardi practices regarding koshering practices. Also, Rabbis are given significant leeway in special situations – such as significant individual loss. Please consult your Rabbi with any non-conforming situations.

Throughout this section normative Ashkenazi practice is marked with the letter “A.” Normative Sephardi practice is marked with the letter “S.”

GENERAL PRINCIPLES

• Koshering is necessary when Chametz (or another forbidden substance - issur) gets absorbed by a utensil. Koshering is the process of removing the Chametz from the walls of the utensil. The prohibition of using Chametz utensils starts when it is prohibited to eat Chametz.

• The rule for how to kosher a utensil is as follows: the manner in which the utensil is used is the manner through which it is koshered – i.e. the way in which the Chametz is absorbed is the way in which it is extracted. If a utensil is used directly with fire (oven, broiler, BBQ) it becomes kosher by burning with fire. If it is used with boiling liquid, it becomes kosher by boiling water, etc. There are utensils that cannot be made kosher, as we will explain shortly.

• Utensils must be thoroughly clean prior to koshering – this includes burnt on grease, carbon, or rust. Stains which do not have any body to them and that are not immediately removable do not present a problem. Utensils made of several pieces or having difficult to clean joints, lips, or indentations cannot, as a general rule, be koshered. Consult your Rabbi with specific questions.

• Utensils should be cleaned and left unused for 24-hours prior to koshering. If this is not possible, consult your Rabbi.

• Kashering must be completed by the end of the time for eating Chametz (see times below). If not, consult your Rabbi.

• Chametz utensils that are not koshered need to be put away with other Chametz items and sold to a non-Jew.

KOSHERING METHODS

• Libun: Exposure to direct flame until the metal changes color and/or sparks of fire come off of it when lightly scraped. (This is the equivalent of reaching 900° to 1000° Fahrenheit). Methods generally include use of a blow-torch or filling the utensil with burning coals. Placing utensils into a self-cleaning oven is an equivalent process.

For the following methods, the vessel used to heat or pour the water should first be kosher for Passover.

• Haga’ala: Immersing the utensil in actively boiling water while it is on the heat source.

§ After adding the first few items the water cools down. Since active boiling is required, allow the water to reheat prior to adding new utensils.
§ Following boiling, it is customary to immediately immerse utensils in cold water.
§ In cases where boiling is appropriate, dry heat applied at a lower temperature of approximately 450° - 500° F may be substituted. This process – called libun kal, is often the preferred method.

• Irui Keli Rishon: Pouring boiling water directly from a utensil immediately removed from the heat source.

• Irui Keli Sheini: Pouring hot water that came from water that was directly on a heat source (i.e. pouring water from a kettle into a cup and then from the cup onto the utensil. The cup is called a keli sheini, or second vessel).

• Scrubbing and rinsing with cold water.

COMMON UTENSILS AND HOW THEY ARE KOSHERED

Skewers and Broiling Pans: Libun

Baking Pans Used in the Oven: Libun  Note: Many of today’s cooking utensils either cannot withstand this much heat, or the owner will not properly burn them from fear of damage. Therefore, it is best not to kosher these items.  If you do need to kosher these items, it must be done in a way that the owner cannot intervene over concern of damaging the utensil – as this may well lead to an insufficient koshering process. Use of a self-cleaning oven is a good method. First, it heats the utensil evenly, lessening the likelihood of damage. Second, since the oven is sealed during the process, the owner cannot intervene.

Coated Cooking Vessels (Teflon) may not be kashered according to Ashkenazim. Sephardim should consult with their Rabbis.

• S: Haga’ala
• A: Generally require libun. However, many opinions (including Lubavitchers) hold that if the pan is normally used with substantial amounts of oil or liquid, haga’ala is sufficient. Consult your Rabbi for proper practice.

Pressure Cookers:

• S: All parts – including plastic gaskets – haga’ala. Make certain gasket is thoroughly clean – especially if it has a lip.
• A: Consult Rabbi regarding gasket.

Cooking pots and their handles: Haga’ala. If it is not possible to immerse these into a pot, they may be immersed in sections. Alternatively, the pot can be filled and brought to a boil. Drop a very hot rock or hot metal object into the pot to make it overflow.

Knives: Make certain knife is clean of any oily residue. If the knife is made of two pieces, make certain it is clean where the blade and handle meet or around rivets. If these places prove difficult to clean, these items may not be koshered.

Meat Grinder: Haga’ala. Prior to immersing it one must separate and thoroughly clean all of its parts with soap and water.

Metal Cooking Utensils (ladles, slotted spoons, spatulas, etc): Haga’ala.

Hard Plastic Cooking Utensils in good, clean condition (a good cleaning method is to soak in bleach):

• S: Haga’ala
• A: Generally do not kasher. Contact Rabbi in case of great need.

Cutlery: Haga’ala.

Metal Pots, and Serving Dishes, etc. Not Used on the Stove (Hot liquids are poured directly onto them from a cooking vessel): Minimally Irui Keli Rishon. 

• If hot food is not poured directly into them from a cooking vessel: Minimally Irui Keli Sheini.

Utensils Used for Cold Food Items (Metal cups, silver pieces, etc.): Minimally scrub with soap and water, then rinse with cold water.

• If these items are occasionally used with hot liquids, consult your Rabbi.
• For non metal (plastic, or earthenware) items, consult your Rabbi.

Drinking Glasses (not plastic) and other Glassware:

Metal Containers Used to Store Cold Food Items for Over 24-Hours: Consult your Rabbi.

Earthenware: If used hot, may not be koshered. Sell with other Chametz.

• If used solely for cold, dry purposes, consult your Rabbi before using to store food on Pesach.

Porcelain: Same as Earthenware.

Enamel:

Wood, Stone, And Bone Utensils: See metal, above.

Plastic and Nylon:

Ovens:

• Non Self-Cleaning: 1) Clean with an oven cleaner (such as “Easy Off”). 2) Leave unused for 24 hours. 3) Turn on to the maximum setting for one hour. 

        § Racks: If gotten thoroughly clean, leave unused for 24-hours and place in oven during koshering. (Sephardim may also boil the racks. Consult your Rabbi).

        § If not thoroughly clean and/or not left unused for 24-hours – libun.

        § Racks and grates: Leave in the oven during the cleaning cycle.

Stove Tops and Grates:

Microwave Ovens: May be used on Chol Ha-Moed (not on Shabbat and Yom Tov). Those without browning elements can be kashered by: 1) Thoroughly Cleaning (remember to check for trapped dirt around door seals and other hidden places). 2) Not using for 24 hours. 3) Boiling a cup or bowl of water inside for several minutes until the cavity of the oven is filled with steam (make certain that there is adequate water in the utensil). 4) Moving the cup or bowl and repeating so that the area covered by it is also kashered.

• A: The glass tray cannot be kashered. Either a new glass tray should be purchased or paper should be used in its place.
• Some opinions suggest covering all Passover foods – even after koshering. Consult your Rabbi for your practice.

Sinks:

Dishwashers:

Countertops:

• Granite, Marble And Metal Countertops are kashered by pouring boiling hot water on them.(irui keli rishon).
• Other Surfaces: Consult your Rabbi. Ashkenazim generally do not kasher laminate countertops.

If not koshering, countertops should be well covered throughout the holiday.

Tables: that are normally covered with a tablecloth during the rest of the year are considered kosher for Passover. Simply clean them and cover them with a clean tablecloth. If they are used without a tablecloth, then the custom is to pour boiling water over them. If you are concerned that the boiling water could damage the table, then clean the table well and cover it for Passover

Tablecloths: Cloth tablecloths, napkins, and towels – launder well. Plastic table covers: A: Use new. S: Pour hot water over them (irui).

Refrigerators and Freezers: All parts must be thoroughly cleaned and washed, including storage bins. Many have the practice of lining shelves with plastic or foil.

Mixers and Food Processors: Since the motor area of electric appliances is often exposed to Chametz and can be cleaned only with great difficulty, it is recommended to purchase separate Passover appliances. Those with completely sealed motors may be used following thorough cleaning. Please consult your Rabbi about your particular situation.

• Bowls and Blades: If made of one solid piece (without nooks and crannies), kosher according to use. Note: bowls and blades commonly used with sharp foods like onions and garlic require haga’ala. If accessories are not of one solid piece or if they have nooks and crannies, it is strongly advised to purchase new for Passover.

Dentures and other dental appliances:  need to be rinsed with cold water. Pouring boiling water is not necessary.

Contact your Rabbi with any questions regarding these matters.

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