Anonymous

Koshering a Kitchen: Difference between revisions

From Halachipedia
Line 2: Line 2:
# Any vessel that is usually used for cold can be koshered with cleaning it well with cold water.<ref>Shulchan Aruch YD 121:1. Rashba Teshuva 1:372, 817, 3:279, and Ran Pesachim 8b s.v. aval hold that we follow the majority of the uses of a utensil to determine how it should be koshered.</ref> Ashkenazim initially are strict for the opinion that it was used for non-kosher cold it should be koshered with hagalah.<ref>Rama 451:25, Mishna Brurah 451:149</ref>
# Any vessel that is usually used for cold can be koshered with cleaning it well with cold water.<ref>Shulchan Aruch YD 121:1. Rashba Teshuva 1:372, 817, 3:279, and Ran Pesachim 8b s.v. aval hold that we follow the majority of the uses of a utensil to determine how it should be koshered.</ref> Ashkenazim initially are strict for the opinion that it was used for non-kosher cold it should be koshered with hagalah.<ref>Rama 451:25, Mishna Brurah 451:149</ref>
==Hagalah==
==Hagalah==
# A pot that absorbed something through liquids can be koshered<ref>Does hagalah remove all of the beliyot? Hagalat Kelim p. 27 quotes many who say that hagalah removes all of the beliyot including: Piksei Rabbenu Yechiel Mparis 42, Kol Bo Hagalah, Pri Megadim M”Z 452:4, E”A 467:13. However, the Shoel Umeishiv 6:41 s.v. vheneh questions this and prefers that hagalah removes most of the beliyot and the rest is batel and that’s why it is ineffective on pesach. [This would correspond to the Rashba (cited in Shulchan Aruch YD 99:7) as to why one can use a pot initially after hagalah if that involves nullification.]
</ref> of that absorption with boiling<ref>Does hagalah need to be 212? Hagalat Kelim by Rabbi Tzvi Cohen 10:19 writes that if someone is using steam to do hagalah the water needs to reach 212 degrees fahrenheit for hagalah. Mesoret Moshe v. 3 p. 128 quotes Rav Moshe as holding that essentially if one knew that a machine was only used for a certain temperature and not more it can be koshered with heating water in it at that temperature. Only initially do we try to actually boil water even if it wasn't used that way (Rama 451:6) otherwise the rule is kbolo kach polto for hagalah (Raah cited by Shach 121:17).
</ref> water<ref>See Bet Yosef 93:1 who believes there's no difference between using water or milk for hagalah.</ref>.<ref>When is hagalah effective?
# Rabbenu Tam: Immediately when the kli is placed in the boiling water it will give off its taste and reabsorb taste from the water. Hagalat Kelim p. 27 cites that this is the opinion of Tosfot Avoda Zara 76a s.v. mkan, Tosfot Chullin 100b s.v. bshekadam, 108b s.v. shnafal, Smag lavin 78, Rosh end of a”z, pesachim 2:7, Sefer Hatrumah 55, Rashba Chullin 108b, Torat Habayit 4:4, respona 1:262, Ran Chullin end of perek 8, Ritva Chullin 108b quoting Rabbenu Tam, Tur and Rama 452:1.
# Rashbam: First the kli absorbs new taste and only afterwards it starts to give off its taste. Accordingly you would have to wait some time for hagalah to be effective. It isn’t clear how long that is. This is the opinion of Rashbam cited by Tosfot Chullin 108b s.v. shnafal.
# Manhig: The kli absorbs taste from the boiling water and only gives off its taste once it is removed or cools down and is washed. This is the opinion of the Ritva Chullin 108b and Manhig.</ref>
# A pot that is usually used for cooking and sometimes used without liquids, according to Sephardim can be koshered with hagalah since we follow the majority of its use.<ref>Shulchan Aruch 451:6.  
# A pot that is usually used for cooking and sometimes used without liquids, according to Sephardim can be koshered with hagalah since we follow the majority of its use.<ref>Shulchan Aruch 451:6.  
* The Gemara Pesachim 30b concludes that knives need hagalah for pesach even though it discussed possibly needing libun. What was the reasoning of the gemara? The Ran Chidushim 30b s.v. vhilchata writes that the knife is sometimes used over the fire yet it can be koshered with hagalah. Either because Rashi and Raavad hold that chametz is hetera baala. Or according to the Ramban that it is isura baala we only need hagalah because we follow the majority of uses of the knife. Meiri Pesachim 30b s.v. hasakinim agrees with the second approach.
* The Gemara Pesachim 30b concludes that knives need hagalah for pesach even though it discussed possibly needing libun. What was the reasoning of the gemara? The Ran Chidushim 30b s.v. vhilchata writes that the knife is sometimes used over the fire yet it can be koshered with hagalah. Either because Rashi and Raavad hold that chametz is hetera baala. Or according to the Ramban that it is isura baala we only need hagalah because we follow the majority of uses of the knife. Meiri Pesachim 30b s.v. hasakinim agrees with the second approach.
Line 24: Line 30:
#If a pot is used on the inside but became non-kosher on the outside of the pot it needs to be koshered on both sides.<ref>Pitchei Teshuva YD 96:3</ref>
#If a pot is used on the inside but became non-kosher on the outside of the pot it needs to be koshered on both sides.<ref>Pitchei Teshuva YD 96:3</ref>
# If one is doing hagalah of iruy on a large item through pouring one should do so bottom up.<ref>Shoel Umeishiv 5:4 writes that if one is pouring hot water on a large item one should do the hagalah bottom up. He explains that if one does the opposite the zeyia from the bottom could rise and infuse non-kosher taste into the top that was already koshered.</ref>
# If one is doing hagalah of iruy on a large item through pouring one should do so bottom up.<ref>Shoel Umeishiv 5:4 writes that if one is pouring hot water on a large item one should do the hagalah bottom up. He explains that if one does the opposite the zeyia from the bottom could rise and infuse non-kosher taste into the top that was already koshered.</ref>
# Hagalah works for pots that were used for liquids even though in the course of being used were used for temperatures above 212 degrees.<Ref>Hagalat Kelim p. 400 writes that although there’s many cases where cooking involves temperatures above 212 such as deep frying in oil, cooking a solid, cooking with a cover so that it pops up because of pressure and in all these cases it is acceptable to do hagalah.</ref> Additionally, in altitudes where it is possible to boil water at lower than 212 that is also effective hagalah.<ref>Hagalat Kelim p. 401 quoting Rav Shlomo Zalman that hagalah doesn’t need to be at the same temperature that the food entered and the poskim never distinguished between hagalah at different altitudes.</ref>
# A pressure cooker which can cook foods at higher temperatures than 212 and yet many poskim hold that it can be koshered with hagalah of boiling water at 212.<ref>Hagalat Kelim p. 400 citing Rav Shlomo Zalman Auerbach, Chazon Ovadia n. 2, Betzel Chachma 3:55</ref>


==Libun==
==Libun==