Koshering Pots And Pans For Passover

Preparing pots and pans for kosher use during Passover can be a daunting task. The process, known as kashering, involves making non-kosher vessels suitable for Passover use by removing any chametz—typically through boiling or burning. For example, pots and pans used for cooking liquid foods can be kashered by thoroughly cleaning them, waiting 24 hours, and then boiling them in water. On the other hand, utensils that have come into direct contact with fire, such as BBQ grates, must be burned to remove any absorbed non-kosher flavours. The specific method of kashering depends on the type of utensil and how it was previously used.

Pots and pans used for frying require libun kal (simple purification)

To make pots and pans kosher for Passover, they must be properly koshered, as they will have absorbed chametz by contact or use. The method of koshering is based on the principle that the way the utensil absorbed the chametz is the way the utensil expels the chametz.

To perform libun kal on an oven, first clean the oven of all residue and charred food stuck to the walls and racks. Then, turn the oven to the highest setting for 40 minutes. This will ensure that all parts of the oven reach the temperature required for libun kal.

Glassware cannot be koshered, according to Ashkenazic custom

However, glass is not porous and absorbent like cheres, so some argue that it can be koshered like other non-porous materials, with boiling water. Others maintain that glass absorbs nothing, so a simple cleaning is sufficient. Virtually all Jews agree that glass serving utensils do not need to be koshered, only washed.

For this reason, it is common for observant Ashkenazi homes to maintain separate glass serving utensils and glasses for Passover.

Metal baking pans must be heated over an open flame

It is important to note that this process can damage many pans, especially those made from aluminum. Therefore, it is recommended to buy new, heavier baking pans that can withstand the high temperatures required for koshering. Any baked-on residue should be scrubbed off, and the pans should be cleaned and left unused for 24 hours before and after the koshering process.

According to some more lenient rulings, metal baking pans can be koshered by placing them in the oven, set at the highest temperature, for one hour, or by letting them stay in the oven during the self-cleaning process. However, the traditional method of koshering metal baking pans for Passover involves heating them over an open flame until they are red hot.

It is important to consult with a Rabbi for guidance on the koshering process, as the details can be intricate and specific to the type of pan and oven being used.

Ceramic, china and enamel-coated pots cannot be koshered

During the Passover, the utensils and cookware used for the rest of the year cannot be used unless they have been koshered. This is because they would have absorbed chametz by contact or use. The koshering process depends on the utensil and how it was used.

Ceramic, china, and enamel-coated pots cannot be koshered. This is because these materials cannot be fully cleaned and sterilised. The coating on ceramic and enamel-coated pots is more brittle than other types of coatings, which means it can be more susceptible to scratches and other forms of wear and tear. This applies to high-heat cooking, as well. Some ceramic pans are marketed as safe for high-heat cooking, but sustained use over high heat can actually cause the ceramic coating to break down more quickly.

In addition, items that cannot be fully cleaned, such as sieves, graters, and food grinders, also cannot be koshered. Neither can items that are likely to be damaged by the heat of the koshering process, such as knives with glued-on handles.

Items that cannot be fully cleaned, like sieves and graters, cannot be koshered

Items with intricate components that are hard to clean, such as sieves, graters, and food grinders, cannot be koshered. These items are often used to prepare foods with small particles, such as flour, or to separate wanted elements from unwanted material. The small particles of food can get stuck in the tiny holes or crevices of these tools, making it difficult to fully clean them.

Similarly, items that cannot be easily disassembled for cleaning, such as hand blenders, fall into this category. The inability to fully clean these items means that they cannot be made kosher for Passover. It is important to prevent any contamination of food during Passover, and these types of tools, if not properly cleaned, could introduce chametz or other non-kosher elements into the food.

To ensure a fully kosher kitchen during Passover, it is recommended to have separate sets of utensils and dishes specifically for this holiday. This helps to avoid any potential issues with incomplete cleaning and keeps the kitchen in line with the traditions and laws of Passover.

Frequently asked questions