It is again that time of the year when the stress is at its highest. In order to be free, we need to get rid of what it keeps us slaves, isn't it? This year, I decided to take it easier, meaning that I did not start the preparations shortly after Purim but I started to get crazy two weeks after Pesach and planned chaotically my redeem.
Every year, it is something new to learn and some improvements to do.
For instance, this year, I wanted to find out more about how the kashering for Pesach is rightly done in the case of wood and silver. As usual, the final opinion should be made in direct consultation with your Orthodox Rabbi, and the following article is only my own reflection and experience about the process.
Before kashering, the utensils should be scrubbed clean and left unused for 24 hours.
The kashering process should be done in order to reverse the changes that affected the utensils during their use. According to Avodah Zarah 75b, taste is removed from the vessel the same way it was put in. For instance, utensils used directly in the fire must be kashered through the fire (procedure called libun), as burning will absorbe the taste.
Utensils that can be damaged by boiling water or burning fire cannot be kashered. The same applies to vessels with handles glued on. The utensils with wooden or bone handles and without crevices can be kashered. All the rust should be removed before kashering as particles of food and chometz can be trapped between the rust and the utensil.
The utensils should be dropped one by one in the boiling water (procedure called hagala). You should make sure that the water is boiling when the cutlery is placed. You should leave them till the water bubble.
After, rinse them in cold water. The pot used for kashering should not be used 24 hours before the start of the process. Some do have a special kashering pot not used for anything else during the year.
In general, it is not possible to use dairy cutlery for meat and vice-versa, but if the utensils were kashered for Pesach, this change it is possible. However, according to Orach Chayyim (451:17) it is customary not to kasher and use utensils used for kneading of dough.
According to the Askenazi customs, I am following now, everything that was used during the year cannot be brought on the Pesach table unless was kashered. This applies as well to kiddush cups or candlesticks. However, leniences applies and, for instance, it is enough to only pour water over them, boiling them not being necessary.
On Erev Pesach, as chometz is still permitted, even within 24 hours of use a pot still can be kashered. On the other hand, according to Orach Chayyim (452:1), kashering should be completed before 10 o'clock in the morning of the 14th of Nisan.
Generally, I prefer to use for Pesach completely new things, especially plastic cutlery and paper cups and plates trying to separate completely from the chometz kitchen. This year, I wanted also to prepare some wooden tops and silver cutlery and realized that I don't know too much about how to do it properly.
Here are my findings.
Kashering wood
Wood is a relatively old new material for the Jewish kitchen. Due its porous nature, it may complicate a bit the kashering. If the wood do have cracks that may collect chometz, it is better either to cover it or to just find out something else to use. For the big butchering factories or shops, the surfaces of wood couters is usually carefully protected, including by sanding the surface.
Wood cannot undergo libun (heating the utensils to extreme temperatures). Usually, it is preferred the kashering for wooden utensils with a smooth structure. Rabbi Joseph Caro recommends to clean everything well and to cover the surface or the top with paper or a cloth.
An Orthodox rav should be asked about the right kashering method for specific wooden utensils.
Kashering silver
The silver cutlery should be carefully cleaned, rinced and polished 24 hours before kashering, in a boiling pot. After boiling, rinse them in cold water. It can be done also for various types of antique silver. For specific pieces of silver, ask your local rav. The same process is followed in the case of gold, copper, steel and aluminium cutlery or kitchen wares.
That's all with the writing for now!
Hard work is still waiting for me!!
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