{"id":5623,"date":"2011-03-04T10:10:39","date_gmt":"2011-03-04T08:10:39","guid":{"rendered":"https:\/\/ph.yhb.org.il\/en\/?p=5623"},"modified":"2021-03-22T10:34:42","modified_gmt":"2021-03-22T08:34:42","slug":"04-10-10","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/en\/04-10-10\/","title":{"rendered":"10. Waiting Twenty-Four Hours before Hagala<\/strong>"},"content":{"rendered":"

It is customary not to perform hagala <\/strong>on a kli<\/strong> until 24 hours have elapsed since the last time it was used with forbidden food \u00a0(i.e., until it is no longer \u201cben yomo<\/strong>\u201d), because for 24 hours the taste that is absorbed into and stuck to the kli <\/strong>remains flavorful, and if the boiling water used for hagala <\/strong>is not sixty times larger than the volume of the walls of the kli<\/strong>, the hagala <\/strong>water may absorb the forbidden taste and cause it to be reabsorbed in the walls and re-stuck to the sides, rendering the hagala<\/strong> ineffective. But after 24 hours, the taste absorbed into and stuck to the kli <\/strong>becomes foul, and then the kli<\/strong> can be kashered even if the water is not sixty times its volume, because the kli<\/strong> releases a foul taste into the water, and such a taste will not render the kli <\/strong>forbidden, even if it is reabsorbed. For a kli <\/strong>is only rendered forbidden if the flavor it absorbs initially is good, in which case it remains forbidden even once the absorbed flavor has become foul. However, if at the time of its absorption and adhesion to the kli <\/strong>the taste was foul, the kli<\/strong> is not forbidden.<\/p>\n

Another reason for this 24-hour delay is our concern that meat and dairy kelim<\/strong> will undergo hagala <\/strong>in the same water, release good meat and milk flavor into the hagala <\/strong>water, and if the hagala <\/strong>water is not sixty times the volume of either the meat or the dairy, the flavors will not be batel be-shishim<\/strong>. Rather, these flavors will mingle and then render all of the hagala <\/strong>water, as well as any kelim <\/strong>that undergo hagala <\/strong>in it, forbidden, as they will have absorbed the flavor of basar be-\u1e25alav <\/strong>(the forbidden mixture of milk and meat). However, once 24 hours have elapsed, the flavors of milk and of meat that are released by the kelim <\/strong>is foul and will not render the hagala <\/strong>water and the kelim<\/strong> that underwent hagala <\/strong>in it forbidden, since noten<\/strong> ta\u2019am<\/strong> li-fgam<\/strong> is permitted (SA 452:2; MB ad loc.<\/strong>).<\/p>\n

The common practice at public hagala<\/strong> stations is not to rely on the presumption that everyone waited 24 hours before performing hagala<\/strong>. In order to avoid problems, liquid soap is added to the hagala <\/strong>water, thereby immediately rendering any taste released by the kelim<\/strong> foul, so even if it is reabsorbed into the kelim<\/strong>, since it is foul, it does not render kelim<\/strong> forbidden.<\/p>\n

Technically, it is possible to perform hagala<\/strong> on metal and glass kelim<\/strong> that were cleaned with soap without waiting 24 hours, since they do not release flavor. However, le-khathila<\/strong> the custom is to wait 24 hours or add liquid soap in the case of glass and metal kelim<\/strong>, like in the case of wooden kelim<\/strong>.[9]<\/a><\/sup><\/p>\n

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\n[9]<\/a>. According to Rashi, Sefer Ha-eshkol<\/strong>, Yere\u2019im<\/strong>, Ramban, and others, during the entire time that the kelim<\/strong> are in the boiling hot hagala<\/strong> water, the kelim<\/strong> release flavor and do not absorb from the hagala <\/strong>water. Consequently, there are no grounds for all the concerns mentioned above. However, Tosafot<\/strong>, Or Zaru\u2019a<\/strong>, Rosh, Rashba, Smak<\/strong>, and others are concerned about everything mentioned above, and this is the custom, as written in SA and Rema 453:1-2 and in MB 1 ad loc<\/strong>. Thus, one who wishes to perform hagala <\/strong>must ensure that one of two conditions is met: 1) The kelim <\/strong>have not been used for 24 hours, so flavors they release are foul (or liquid soap, which befouls all flavors, has been mixed into the hagala <\/strong>water). 2) The hagala<\/strong> water is sixty times the volume of the kli<\/strong>\u2019s walls, so that any taste released into the water is batel be-shishim<\/strong>.<\/p>\n

According to Issur Ve-hetter Ha-arokh<\/strong>, if one kli<\/strong> after another is inserted into the hagala<\/strong> water, the flavor that is released by them is batel<\/strong>, one by one, and we do not combine all the kelim<\/strong> together. However, according to Rashba, the kelim<\/strong> are \u1e25ozer ve-ne\u2019or<\/strong>, so if the hagala<\/strong> water is not sixty times the volume of the walls of all the kelim<\/strong> inserted into the hagala <\/strong>water, all of the aforementioned concerns apply. This is the accepted custom (MB ad loc<\/strong>. 13). The custom, le-khat\u1e25ila<\/strong>, is also to kasher only kelim<\/strong> that have not been used for 24 hours, lest the hagala <\/strong>water have less than sixty times the volume of the walls of the kelim<\/strong> (MB ad loc. <\/strong>20).<\/p>\n

All of these principles also applied to metal kelim<\/strong> that were not cleaned with soap, as was the standard practice until modern times. Nowadays, however, when we clean these kelim<\/strong> with soap, and there is no longer any concern that a layer of residual food remains on them, there is no concern that they will release flavor into the hagala <\/strong>water. Only in the case of wooden and earthen kelim<\/strong> is there concern that they will release flavor (Peninei Halakha: Kashrut<\/strong> 32:4-8). Nevertheless, the accepted ruling is to wait 24 hours, in accordance with time-honored custom, or to put soap in the hagala<\/strong> water, as is necessary for wooden and earthen kelim<\/strong> and for glass and metal kelim<\/strong> that were not cleaned properly.<\/p>\n

Some maintain that hagala<\/strong> can only be performed in water, as other liquids do not adequately cause the release of flavor (Ramban, Ritva, Me\u2019iri). Others maintain that hagala<\/strong> can be performed in other liquids as well (Rashba). Rema 452:5 rules that hagala <\/strong>should le-khat\u1e25ila<\/strong> be done in water, and be-di\u2019avad<\/strong>, it can be done in other liquids. Based on this, several A\u1e25aronim wrote that le-khat\u1e25ila <\/strong>ash should not be mixed into the hagala <\/strong>water (MB, Pri \u1e24adash<\/strong>, \u1e24ok Yaakov<\/strong>). Nevertheless, the accepted ruling nowadays is to mix liquid soap into the hagala<\/strong> water. Apparently there is no concern as the liquid soap does not alter the consistency of the water (so states Sidur Pesa\u1e25 Ke-hilkhato<\/strong> 7:76).<\/p>\n

Regarding whether one may perform hagala<\/strong> on Pesa\u1e25<\/strong>: As we learned above (7:5), according to the majority of Rishonim and SA, who maintain that even on Pesa\u1e25 something that imparts foul flavor does not render the mixture forbidden, it is permissible to perform hagala <\/strong>as long as the kelim <\/strong>have not been used for 24 hours, for then the flavor absorbed in and adhering to the kli <\/strong>is foul. According to Rema, who is concerned about the view that something that imparts foul flavor renders a mixture forbidden on Pesa\u1e25, one may not perform hagala<\/strong> on Pesa\u1e25. Only libun<\/strong>, which incinerates the taste in and on the kli<\/strong>, may be done to kasher kelim <\/strong>on Pesa\u1e25.<\/strong> However, one may perform hagala <\/strong>on clean metal and glass kelim<\/strong> on Pesa\u1e25, since they do not release \u1e25ametz <\/strong>flavor into the hagala<\/strong> water. (See Peninei Halakha: Kashrut <\/strong>32:6-7.)<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It is customary not to perform hagala on a kli until 24 hours have elapsed since the last time it was used with forbidden food \u00a0(i.e., until it is no longer \u201cben yomo\u201d), because for 24 hours the taste that is absorbed into and stuck to the kli remains flavorful, and if the boiling water […]<\/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-5623","post","type-post","status-publish","format-standard","hentry","category-10-the-principles-of-hagalat-kelim"],"yoast_head":"\n10. Waiting Twenty-Four Hours before 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\/04-10-10\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10. 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