Chapter: 10 – The Principles of Hagalat Kelim

1. When Does Taste Absorbed into Utensils Render Their Contents Forbidden?

Though the walls of pots and other vessels appear solid and impervious, they actually absorb the taste of food cooked in them. Thus, if one cooks non-kosher meat in a pot, its flavor gets absorbed into the pot’s walls, and … Continue reading

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2. Ĥametz Utensils on Pesaĥ

Vessels used throughout the year with hot ĥametz foods cannot be used during Pesaĥ since heat causes vessels to absorb the taste of ĥametz. In order to use such utensils during Pesaĥ, one must first remove the taste of the … Continue reading

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3. Releasing through the Same Method as Absorption (“Ke-bole’o Kakh Polto”): Hagala and Heavy Libun

The most basic principle of koshering cooking utensils is that forbidden taste is released from the vessel in the same manner that it was absorbed: “ke-bole’o kakh polto.” There are two principal media through which utensils absorb taste: boiling liquid … Continue reading

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4. Defining the Difference between Absorption through Liquid and Absorption through Fire: the Status of a Frying Pan

Even when a baking tray is coated with oil to prevent sticking, the absorption that occurs during the cooking process is considered to be by means of fire, thus requiring heavy libun to render it kosher. Only when the oil … Continue reading

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5. Heavy and Light Libun: Does Temperature Affect Absorption?

Heavy libun means heating a utensil by fire until any ĥametz taste in it is incinerated. One indication that libun has taken place is that the utensil undergoing libun becomes so hot that sparks fly from it when it is … Continue reading

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6. Koshering Vessels That Absorbed Ĥametz Prior to the Onset of the Prohibition

We have learned that if a utensil absorbs a forbidden food by means of fire, it must be koshered by fire. It is important to note that this principle applies only when non-kosher food has been absorbed. For example, if … Continue reading

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7. Utensils Likely to Be Damaged by Libun; Baking Trays

As we have learned, the objective of libun is to incinerate all taste absorbed into a utensil. To that end, the utensil must be heated to a very high temperature (more than 300ºC). There are two ways to tell that … Continue reading

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8. The Principles of Hagala

As we have learned, a pot absorbs the taste of the foods cooked in it. Cooking has the capacity to mix the tastes of different foods with one another, and just as cooking can cause the taste of meat to … Continue reading

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9. What Determines the Type of Hagala: Main Use or Most Intense Absorption?

According to SA (451:6), if a utensil was sometimes used as a kli rishon and other times as kli sheni it is koshered based on majority usage. Thus, if it was used primarily as a kli sheni, it can be … Continue reading

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10. Cleaning and Preparing Utensils for Hagala

A utensil must be cleaned properly before undergoing hagala, for although boiling water extracts the taste absorbed in the utensil, it does not clean the utensil of residual food stuck to its walls. If hagala is performed without first removing … Continue reading

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