Kashering Checklist

Rabbi Eli Gersten

What by water? What by fire? (Yes, the subject is still Passover.)

Here’s a handy guide to “kosherizing” your kitchen for the holiday.

HAGALAH

  • Surface should be unused for 24 hours and thoroughly cleaned with hot water.
  • Surface should be completely clean and dry.
  • The utensil should be completely submerged in a pot of boiling water. [The water may be boiled in a clean chametz pot that has not been used in 24 hours]
  • After kashering, cold water should be poured over surface.

IRUY KLI RISHON

  • Surface should be unused for 24 hours and thoroughly cleaned with hot water.
  • Surface should be completely clean and dry.
  • Boiling water should be poured directly over all surfaces. [The water may be boiled in a clean chametz pot that has not been used in 24 hours]
  • After kashering, cold water should be poured over surface.

LIBUN KAL

  • Surface should be unused for 24 hours and thoroughly cleaned with hot water.
  • Surface should be completely clean and dry.
  • Surface should be heated with dry heat of 550° F (i.e., in oven) for a minimum of one hour.

LIBUN GAMUR

  • Surface must be heated in dry heat of approx. 850° (i.e., in self-clean oven) or until it begins to glow.