If we cook pasta in a clean meat pot and pour it out (w/the boiling water) into a pasta strainer, does the strainer become “meaty”? Would I be able to later use the same strainer with pasta cooked in a dairy pot that would be put into a dairy recipe? (both pots were not used with their respective ‘genders’ meat and milk in 24 hours)
The strainer will not become fleishig or milchig in either case. Sources: 1) The taste of the meat (or dairy) absorbed in the pot after 24 hours is טעם…




