1.0המסורת היהודיתhttps://yahadut.org/en/Dmitry Kaganhttps://yahadut.org/en/author/dk/Koshering Kitchenware -rich600338<blockquote class="wp-embedded-content" data-secret="FO0nKWloIt"><a href="https://yahadut.org/en/shabbat-and-festivals/passover-pesah/koshering-kitchenware/">Koshering Kitchenware</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://yahadut.org/en/shabbat-and-festivals/passover-pesah/koshering-kitchenware/embed/#?secret=FO0nKWloIt" width="600" height="338" title="“Koshering Kitchenware” — המסורת היהודית" data-secret="FO0nKWloIt" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://yahadut.org/wp-content/uploads/2024/08/06-30-09.jpg16201080Kitchenware used all year for ĥametz may not be used for Passover unless it is thoroughly cleaned and then kashered. Utensils that one does not plan to use on Passover should be cleaned and put away, so no one accidentally uses it during the holiday. The most basic principle of koshering is that forbidden taste is purged in the same manner it was absorbed. (During the year, this principle applies to the taste of non-kosher food. Before Passover, it applies to the taste of ĥametz.) There are three ways in which ĥametz may have been absorbed: Items used with boiling liquids – such as pots and some cutlery – are kashered by immersing them in boiling water for a few seconds. Items that absorbed ĥametz through direct exposure to fire without a liquid medium – such as skewers and baking pans – are kashered by heating them with fire. Ideally, ...