I have a pan that I don’t know whether it is dairy or meaty, I want to kosher it so that I can use it for meat. Is there a way for me to do that?

 

If it was used for either meat or milk, but didn’t get used for both at the same time, it can be kashered

• either via libun kal which involves cleaning the pan well, not using them for 24 hours, and then putting them on an open flame until both the inside and outside of the pan are heated up to the temperature of Yad Soledes Bo,
• or Hagola which involves cleaning the pan well, not using them for 24 hours and then submerging it into boiling water. After Kashering it should be rinsed in cold water.

 

שוע”ר תנא, יג בהגהה. שם סעיף לו-לז.

 

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