10. Pots, Skillets, Silverware, and (Non-Earthenware) Bowls

We detailed the laws relating to hagala of pots in the previous chapter. The principle is that intensity of koshering must match the intensity of absorption (see above 10:8), but the custom, le-khatĥila, is to kosher everything through hagala in a kli rishon (ibid. 9). Before koshering a pot one must clean it (ibid. 10). We have already learned how to perform hagala in practice (ibid. 12), and how to kosher a large pot that cannot be inserted into another pot (ibid. 13).

According to Shulĥan Arukh, skillets are koshered for Pesaĥ through hagala, and during the rest of the year they are koshered through libun. According to Rema, they are koshered through light libun for Pesaĥ as well (ibid. 4). Non-stick or Teflon frying pans cannot be koshered, since people fry in them without using oil that has been brought to a sizzle, which means that such pans require heavy libun. Since this procedure ruins them, they cannot be koshered.

Though eating utensils absorb principally as a kli sheni, the custom is to kosher them through hagala in a kli rishon on the flame. This is because the custom, le-khatĥila, is to kosher all utensils in a kli rishon on a flame. Even if one sometimes uses a fork in a pot on the flame, it may be koshered through hagala because it will be damaged by libun and is batel be-rov (as explained above 10:9 n. 11).