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Kashering a sink, counters, oven and stove for Pesach:

 

Please note: The following guidelines apply only to Kashering vessels that are kosher for year round use, but Chametzdik for Pesach. (the Kashering of non kosher vessels has different guidelines)

 

Kashering a sink:

1. Which sinks can be Kashered: Only a metal/stainless steel sink can be koshered. porcelain and enamel sinks cannot be Kashered. (there are some recommended practices for non Kasherible sinks. if applicable they can be sent to you).

2. Preparing the sink: the sink must be thoroughly cleaned. if any dirt or rust is on the sink it cannot be koshered (generally speaking). however a mere discoloration is fine. (feel the rusty looking spot with your hand to ascertain if it is just a discoloration or if there is actual rust)

After the sink is clean, it is not to be used for Chametz, or anything which absorbed Chametz for 24 hours.

The sink must be completely dry before koshering.

Any extra spouts or filters should be removed prior to Kashering and replaced after Kashering, with new or Pesachdike ones.

3. Kashering:

  1. Prepare a red hot stone {practically this means either A– placing a brick on a fire on the stove top and waiting for it to get red hot and later picking it up with (very) large tongs or B– buying a “kashering set” which includes a brick with a special holder or C– using a plugged in heated electric iron}
  2. Bring water to a boil in a clean, hot water urn that was not used with Chametz in the last 24 hours (this urn should not be one you plan on using for Pesach unless subsequently Kashered )
  3. Pour boiling water over entire basin and faucet handles while simultaneously placing the hot stone on the areas were the water is falling. {practically- for some it is best and slightly safer if done by two separate people but you then run the risk of the boiling water pouring on the arm of the one holding the stone. It is a judgment call}
  4. Turn on the faucet to its hottest {let it heat up if necessary} and then pour the boiling water from your urn over the running faucet. (if you can remove the entire spout and Kasher it separately, even better.)
  5. Turn on the cold water and rinse the basin and faucet
  6. Remove the strainer in the faucet.

4. It is customary and recommended, that even after koshering the sink an insert should be placed into the basin and as much as possible of the rest of the sink be covered for the duration of Pesach

 

 

Kashering a counter top:

Granite counter-tops:

1. Preparing the countertop: The countertop must be thoroughly cleaned. if any dirt is on the countertop it cannot be Koshered (generally speaking). A mere discoloration however is fine. (feel the discoloration with your hand to ascertain if it is just a discoloration or if there is actual dirt)

After the countertop is clean, it is not to be used for Chametz, or anything which absorbed Chametz for 24 hours.

The countertop must be completely dry before koshering

2. Kashering:

  1. Bring water to a boil in a clean, hot water urn that was not used with Chametz in the last 24 hours (this urn should not be one you plan on using for Pesach)
  2. Pour boiling water over entire countertop and move a hot stone or iron over counter top. Rinse counter with cold water

3. In spite of Koshering, the countertop should ideally be covered with another layer for the duration of Pesach.

 

Formica countertops

Pour boiling water (no stone). Best to do so three times. Then must cover with another layer.

 

Kashering an oven:

Self-cleaning ovens:

If the oven has a self-clean setting (a “continuous cleaning” setting is not the same), the metal cover separating the actual fire from the oven cavity (where you place the food. The self-clean cycle would suffice provided a complete cycle has run. If your oven has a glass window it  should be fully covered

 

Kashering manually:

Koshering an oven manually is extremely difficult (without causing damage to the oven and to one’s self) and should be done only by someone who has much experience.

 

Non self clean ovens:

The grates must be blow torched by a professional till they are red hot. The oven should then be switched on for an hour on the highest setting. After this one may bake food only if double wrapped or in an insert.

 

Kashering stove-tops (burners):

Which stove tops can be koshered: only gas and electric stove tops can be koshered. Glass stove tops cannot be koshered. Enamel stove tops: though the enamel itself can not be koshered, the stove top can be used if the following koshering and guidelines are followed.

Preparing the stove top: the stove top must be thoroughly cleaned. if any dirt or rust is on the stove top it cannot be koshered (generally speaking). however, a mere discoloration is fine. (feel the rusty looking spot with your hand to ascertain if it is just a discoloration or if there is actual rust)

The stove top should not be used for 24 hours prior to koshering.

The stove top must be completely dry before koshering.

Koshering the stove top:
(the following four methods start from the most Halachically preferred and work their way down)

 

Method #1:

Disclaimer: the following method of koshering a stove top, while Halachically preferable, is also slightly dangerous and the instructions must therefore be followed precisely. If you are not sure that you can safely preform this method, see the following alternate methods.

Prepare stove top as explained above.

Cover stove top loosely with heavy duty silver foil leaving space between the stove top and the sliver foil, make several holes in the silver foil, (the fires need some oxygen) turn on the fires for ten-twenty  minutes. If the fires do not ignite, turn off the fires [knobs] make larger or more holes and try again.

Important: do not place, remove, adjust, or touch the foil while the gas is on [i.e. the knobs are turned up] even if the fire did not ignite. The additional oxygen can cause the fires to suddenly ignite. rather always turn off the gas first.

After koshering: the entire surface of the stove top must be covered with heavy duty silver foil. The grates should either be switched with new/Pesachdike ones or be completely wrapped in heavy duty silver foil. The grates can also be inserted in the oven’s self clean cycle.

 

Method #2:

Prepare stove top as explained above.

Cover stove top with clean Blech that has not been used in 24 hours. Turn on oven under countertop to high temperature. Turn all burners all the way up for twenty minutes.

After koshering: the entire surface of the stove top must be covered with heavy duty silver foil. The grates should either be switched with new/Pesachdike ones or be completely wrapped in heavy duty silver foil. The grates can also be inserted in the oven’s self clean cycle.

 

Method #3:

Prepare stove top as explained above.

Turn up the fires for an hour.

After koshering: the entire surface of the stove top must be covered with heavy duty silver foil. The grates should either be switched with new/Pesachdike ones or be completely wrapped in heavy duty silver foil. doing this method (#3) you have only koshered your element and  the grates only partially. It is therefore very important to be extremely scrupulous in the covering of the surface and grates and best if the grates can be switched out.

 

Some general tips and advice about koshering:

  1. Koshering is dangerous. people constantly injure themselves -Hashem Yishmor- while koshering. please be very careful.
  2. If koshering with water, it is advisable to wear long sleeved shirts etc. and shoes. not sandals, slippers, or barefoot.
  3. Do not wear very loose clothing for instance very loose and large sleeves.
  4. Wear protective gloves (heat resistant).

 

 

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