{"id":5615,"date":"2011-03-04T10:06:00","date_gmt":"2011-03-04T08:06:00","guid":{"rendered":"https:\/\/ph.yhb.org.il\/en\/?p=5615"},"modified":"2021-03-22T10:32:27","modified_gmt":"2021-03-22T08:32:27","slug":"04-10-06","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/en\/04-10-06\/","title":{"rendered":"06.\u00a0The Principles of <strong>Hagala<\/strong>"},"content":{"rendered":"<p>As we have learned, <strong>kelim <\/strong>used for cooking must be kashered by means of <strong>hagala<\/strong>. However, there are different temperature levels in cooking, and the operative principle is: <strong>ke-bole\u2019o kakh<\/strong> <strong>polto<\/strong>.<\/p>\n<p><strong>A <strong>kli<\/strong> <strong>rishon<\/strong> on the flame: <\/strong>The highest level of intensity of cooking, and as it is used for <strong>\u1e25ametz<\/strong>, so it is kashered: in boiling water, in a <strong>kli<\/strong> <strong>rishon<\/strong> on a flame. Even if the water in the <strong>kli rishon <\/strong>on the fire was not boiling when it was used for <strong>\u1e25ametz<\/strong>, it must boil during kashering, because it is impossible to estimate the temperature at which the <strong>kli <\/strong>absorbed <strong>\u1e25ametz<\/strong>, so to dispel uncertainty, it must undergo <strong>hagala <\/strong>in boiling water.<\/p>\n<p><strong>A <strong>kli<\/strong> <strong>rishon<\/strong> removed from the flame:<\/strong> A <strong>kli<\/strong> that was heated over a flame and then removed, or if the flame beneath it was then extinguished, still can cook a bit. Therefore, <strong>kelim <\/strong>that became forbidden in this manner can be kashered in a <strong>kli<\/strong> <strong>rishon<\/strong> that is no longer on a flame if the water in it remains very hot.<\/p>\n<p><strong>Liquid poured (\u201c<strong>irui<\/strong>\u201d) from a <strong>kli<\/strong> <strong>rishon<\/strong>:<\/strong> This has the capacity to cook the surface layer (\u201c<strong>kedei<\/strong> <strong>klipa<\/strong>\u201d) of a food item. <strong>Kelim <\/strong>that became forbidden through <strong>irui <\/strong>can be kashered by pouring boiling water over them from a <strong>kli rishon<\/strong>.<\/p>\n<p><strong>A <strong>kli<\/strong> <strong>sheni<\/strong>:<\/strong> If a dish that was cooked on a fire was poured into another <strong>kli<\/strong>, the second <strong>kli<\/strong> is called a <strong>kli sheni<\/strong>. The <strong>poskim<\/strong> disagree about whether it is necessary to kasher <strong>kelim <\/strong>that were placed in a <strong>kli sheni<\/strong>. In practice, the ruling is that they must be kashered by means of <strong>hagala <\/strong>in a <strong>kli sheni <\/strong>(SA 451:5).<\/p>\n<p>Some are even stringent regarding a <strong><strong>kli shlishi<\/strong><\/strong> and beyond (i.e., <strong>kelim <\/strong>at least twice removed from the <strong>kli <\/strong>in which the food was cooked), maintaining that as long as the food remains at the temperature of <strong>yad<\/strong> <strong>soledet bo<\/strong>, a <strong>kli<\/strong> into which it was inserted must be kashered. Even though most <strong>poskim<\/strong> are lenient and maintain that it is sufficient to rinse them, due to the gravity of the <strong>\u1e25ametz<\/strong> prohibition, <strong>le-khat\u1e25ila <\/strong>the custom is to kasher them by means of <strong>hagala <\/strong>(SAH 451:34).<\/p>\n<p>A <strong>kli <\/strong>that is used at a temperature that never reaches <strong>yad soledet bo<\/strong>, that is, it remains under 45<sup>o<\/sup>C, even a <strong>kli rishon<\/strong>, does not require <strong>hagala<\/strong>, and it is sufficient to rinse it.<\/p>\n<p><strong>Le-khat\u1e25ila<\/strong>, many have the custom to kasher all <strong>kelim<\/strong> used with hot <strong>\u1e25ametz <\/strong>foods in a <strong>kli rishon <\/strong>on the fire, even if they were used only for <strong>irui <\/strong>or as a <strong>kli sheni<\/strong>, as we are concerned that they were once used as a <strong>kli rishon<\/strong>, but that this was forgotten. (See Rema 451:6; <strong>Kaf<\/strong><strong> Ha-\u1e25ayim<\/strong> 451:107.) However, when the level of forbidden use is certain, it is not necessary to kasher the <strong>kli<\/strong> using a higher level of <strong>hagala<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As we have learned, kelim used for cooking must be kashered by means of hagala. However, there are different temperature levels in cooking, and the operative principle is: ke-bole\u2019o kakh polto. A kli rishon on the flame: The highest level of intensity of cooking, and as it is used for \u1e25ametz, so it is kashered: [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-5615","post","type-post","status-publish","format-standard","hentry","category-10-the-principles-of-hagalat-kelim"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>06.\u00a0The Principles of Hagala - Peninei Halakha<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/en\/04-10-06\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"06.\u00a0The Principles of Hagala - Peninei Halakha\" \/>\n<meta property=\"og:description\" content=\"As we have learned, kelim used for cooking must be kashered by means of hagala. However, there are different temperature levels in cooking, and the operative principle is: ke-bole\u2019o kakh polto. 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