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The Most Complete Kashering Guide for Pesach

Over 110 practical and detailed instructions for kashering utensils.

Find the utensil in the list above or in "Utensils (A–Z)", click and see how to proceed. Then, consult "How to Kasher?" to view complete instructions for the correct method.

How to Kasher?

Select a method below to learn how to kasher your kitchen and utensils for Passover in each situation.

1. Libun – Intense Heating

Used for: utensils that absorbed chametz directly over fire or dry heat.

Example: a baking sheet that was used to bake chametz directly in the oven.

Open ▾

There are two types of libun:

Libun Chamur (Intense)

Procedure
  1. 1. Clean the utensil (deep cleaning is not necessary).
  2. 2. Heat until glowing or sparks appear (approx. 850 °F).

Note: Household utensils cannot withstand this process and cannot be kashered in this way.

Libun Kal (Light)

Procedure
  1. 1. Leave the utensil unused for 24 hours and clean it completely.
  2. 2.

    Heat the utensil to at least 550 °F. This can be done by:

    • Using a lower-intensity blowtorch.
    • Heating in a clean oven at this temperature for at least one hour.

Note: The libun process can be used to kasher utensils even in cases where hagalah or iruy kli rishon would be necessary.

2. Hagalah – Immersion in Boiling Water

Used for: utensils that absorbed chametz through a liquid.

Example: a pot used to cook chametz with liquid.

Open ▾
Procedure
  1. 1.

    Cleaning: Wash the utensil completely, removing all residues.

    Note: If the utensil has cracks, fissures, or other characteristics that make complete cleaning difficult, it should not be used. Alternatively, libun kal can be performed on that area before hagalah.

  2. 2.

    24-Hour Wait: The utensil to be kashered must remain unused for 24 hours before hagalah, to ensure that absorbed flavors are considered deteriorated (noten taam lifgam).

    Alternative: If this wait is not possible, some permit hagalah as long as a product is added that causes the deterioration of any flavor present in the utensil. In case of necessity, consult your rabbi.

  3. 3.

    Container:

    • Fill a pot with water and bring it to a vigorous boil.
    • The pot used for hagalah must be clean and unused for the past 24 hours.
    • For hagalah before Pesach, a pot that is not kosher le-Pesach may be used.
    • If done after the time chametz is prohibited, a kosher le-Pesach pot must be used. Ashkenazim do not perform hagalah during Pesach.
    • Among Ashkenazim, some recommend using a kosher le-Pesach pot even before Pesach. For this, a pot that has not been used in the past 24 hours can be kashered by boiling water until it overflows.
  4. 4.

    Immersion: All parts of the utensil must be completely immersed in boiling water. If the utensil is large, it can be immersed in parts.

    • If many utensils are kashered in the same pot, they must be immersed separately while the water is still bubbling.
  5. 5.

    Removal and Rinse: Remove the utensil and rinse with cold water.

3. Iruy Kli Rishon – Pouring Boiling Water

Used for: utensils or surfaces that absorbed chametz through a kli sheni or by contact with hot liquids outside the kli rishon.

Example: a kitchen countertop.

Open ▾
Procedure
  1. 1.

    Cleaning: Clean the utensil or surface completely.

  2. 2.

    24-Hour Wait: The utensil or surface to be kashered must remain unused for 24 hours before iruy, to ensure that absorbed flavors are considered deteriorated (noten taam lifgam).

  3. 3.

    Source of Boiling Water: The water must be heated in a kli rishon, such as a pot or kettle that was on the fire, before being poured directly over the surface to be kashered.

  4. 4.

    Pouring: Pour the boiling water directly from the kli rishon over the entire area to be kashered, ensuring that the water has direct contact with each point of the surface. It is not sufficient to pour in a single spot and let the water spread.

  5. 5.

    Solid Foods: If the utensil or surface had contact with solid chametz, some Ashkenazi authorities require that an even melubenet (heated stone) be placed at the point where the water is poured, to intensify the heat at the point of contact.

4. Simple Cleaning

Used for: utensils that have contact with cold chametz and non-spicy foods.

Open ▾
Procedure
  1. 1.

    Cleaning: Wash the utensil completely, ensuring the removal of any residue.

Note: If the utensil has cracks, fissures, or other characteristics that make complete cleaning difficult, it should not be used.

Utensil-Specific Instructions (A–Z)

General recommendation

Nowadays, the general recommendation is that those who are able to do so should acquire utensils specifically designated for Passover.

Index A–Z

A

Air Fryer

  • Since it uses minimal oil, it requires libun. As proper libun is not feasible without damaging the appliance, it cannot be kashered for Pesach.

Aluminum Utensils

  • Follow the same rules as metal utensils. See "Metal Utensils" for more details.

B

Baby Bottles

Material

Plastic

  • Clean the nipple and bottle thoroughly and then perform iruy kli rishon (pouring boiling water).

Material

Glass

Sephardim: Clean the bottle, and perform iruy kli rishon only on the plastic nipple.

Ashkenazim: Glass cannot be kashered; obtain a new one for Pesach.

Baking Sheet

  • Since proper libun is not feasible without damaging it, it cannot be kashered for Pesach.

Barbecue Grill

  • Since proper libun is not feasible without damaging it, it cannot be kashered for Pesach.

Birkat Hamazon Booklets

  • Clean completely.
(open note)

Preferably, obtain booklets designated for Pesach.

Blender

Part

Base

  • Clean well; if it can be opened easily, clean the inside as well.

Part

Pitcher and blade assembly

  • Due to the difficulty of cleaning, it is recommended to acquire a new one for Pesach.

Bottle Opener

  • Clean thoroughly and rinse.
(open note)

Note: For electric or rotary openers, use a new one for Pesach due to cleaning difficulty.

Broom

  • It is recommended to replace the bristle head for Pesach.

C

Can Opener

  • Clean thoroughly and rinse.
(open note)

Note: For electric or rotary openers, use a new one for Pesach due to cleaning difficulty.

Ceramic Pot

  • Cannot be kashered for Pesach.

Examples of brands: some Le Creuset models.

Note: The established custom is that even if the ceramic utensil was used only with cold chametz, it is not used on Pesach.

Ceramic or Clay Utensils

  • Cannot be kashered for Pesach.

Note: The established custom is that even if the ceramic utensil was used only with cold chametz, it is not used on Pesach.

Chairs

  • Clean well.

Clay or Ceramic Mugs

  • Cannot be kashered for Pesach.

Note: The established custom is that even if the ceramic utensil was used only with cold chametz, it is not used on Pesach.

Clay Pot

  • Cannot be kashered for Pesach.

Coffee Grinder

  • Clean well.

Coffee Maker (Capsule-based: Nespresso)

Usage

Only with unflavored and non-decaffeinated coffees

  • 1. Clean the machine well.
  • 2. Leave it unused for 24 hours.
  • 3. Run a cycle with a kosher-for-Pesach capsule.

Usage

With flavored or decaffeinated coffees

  • 1. After cleaning and waiting 24 hours, perform iruy kli rishon (pouring boiling water) on the spout where the coffee comes out and on the capsule piercing pins.
  • These pins are generally in the compartment where the capsule is inserted and pierced when closing the lid.
  • 2. After that, run a cycle with a kosher-for-Pesach capsule.
Note and sources (click to open)

Note: The author consulted the kosher certification agencies OU (Orthodox Union) and Star-K, which advised this procedure. In the past, coffee makers were used only with simple coffees; nowadays, there is a wide variety of products with different compositions.

According to the JSOR guide, unflavored Nespresso coffee capsules (at least in the United States) are suitable for Passover. On the Nespresso website (USA), it is stated that flavored versions are not. Additionally, in the "Passover – Coffee and Tea" section of the OU website, it is mentioned that decaffeinated coffees may contain chametz, as one of the common decaffeination methods uses ethyl acetate, which can be derived from products containing chametz or kitniyot.

Since the machine works by injecting hot water into the capsules, this process is considered iruy kli rishon.

(open note)
  • Other models: Machines using a similar hot water injection system into capsules (such as Keurig or Dolce Gusto) follow the same kashering method.
  • Important: This method applies only to the coffee machine. Attached milk systems, such as automatic dispensers (e.g., Aeroccino) or similar, are not included and must be kashered according to their material.

Coffee Maker (Drip)

Usage

Only with unflavored and non-decaffeinated coffees

Clean the machine well, leave it unused for 24 hours, and then run a cycle with kosher-for-Pesach coffee.

Usage

With flavored or decaffeinated coffees

Consult a rabbi to determine the appropriate kashering method for the specific model.

Combination Microwave Oven

  • Proceed according to the instructions for "Oven (Gas or Electric)".

Cookbooks

  • Clean well.
(open note)

Since they are used in the kitchen, it is recommended to store them away during Pesach.

Crepe Maker

  • Cannot be kashered for Pesach.

Crock Pot

  • It usually has ceramic components and cannot be kashered for Pesach.

Cutting Board

  • The kashering method will depend on the material (wood, plastic or glass); see the entry according to the material name.

D

Deep Fryer

  • Clean well and perform hagalah, including the basket.
(open note)

Note: It is recommended not to use during Pesach, as proper cleaning of this utensil may be impractical.

Dentures

  • Clean thoroughly after the last meal with chametz.
(open note)

Some recommend avoiding hot foods for 24 hours prior to Pesach when using dentures.

Dining Table

  • Although wooden tables can be kashered with iruy kli rishon, the custom is to clean all types of tables well and always use them covered with a tablecloth.

Dish Drainer

  • Clean thoroughly and rinse.

Dish Towel

  1. 1) Clean well to remove any food residue.
  2. 2) Machine-wash with detergent on the hot-water setting.
  3. 3) After washing, check that no food remains stuck to the fabric.

Dishwasher

  • Avoid use for Pesach. Consult a rabbi if necessary, as kashering is complex.
(open note)

Note: Kashering dishwashers can be complex, depending on the water temperature, the equipment material, and the use of chemicals throughout the year. Therefore, it is recommended not to use them during Pesach. In case of need, consult your rabbi to evaluate the specific case.

Dishwashing Sponges

  • Buy new ones for Pesach.

Duralex

  • Sephardim: Wash and rinse, ensuring no grease stains remain on the rims.
  • Ashkenazim: Cannot be kashered for Pesach.
(open note)

Some Sephardim are stricter and do not kasher glass for Pesach.

Dustpan

  • Clean well. Preferably, obtain a new one for Pesach.

E

Electric Grill

  • Since proper libun is not feasible without damaging it, it cannot be kashered for Pesach.

Electric Hotplate

  • Clean thoroughly, leave on for one hour, and cover with thick aluminum foil before using.

(open note)

If the hotplate is glass, covering it with non-recommended material may cause cracks in the glass.

Electric Mixer

  • If used with chametz, it cannot be kashered for Pesach due to the difficulty of cleaning.

Electric Stove

  • An electric stove is kashered in the same way as a gas stove, with the burners cleaned and, after 24 hours of non-use, turned on at maximum temperature until they glow red.
(open note)

Note: For a stove with a glass surface, see the Glass Cooktop entry.

Enameled Pot

  • The vast majority of authorities hold that it cannot be kashered for Pesach.

Examples of brands: some Le Creuset models.

(open note)

However, there are opinions that allow performing hagalah three times; in case of need, consult your rabbi.

Exhaust Hood

  • Clean thoroughly. If installed at a standard height and not too close to the pots, no other action is necessary for Pesach.

F

Flour Sifter

  • Should not be kashered for Pesach due to the difficulty of cleaning.

Food Processor

Usage

If used only with cold fruits or vegetables

  • Clean well.

Usage

If used with chametz

  • It is recommended not to use during Pesach due to the difficulty of cleaning.

Fork

  • Clean well, including handles, leave unused for 24 hours, and perform hagalah.
(open note)

In some situations, it is possible to perform iruy kli rishon or hagalah in kli sheni; in case of need, consult your rabbi.

Fruit Bowl

  • Wash and clean well.

Fruit Juicer

  • If used only with cold foods, cleaning alone is sufficient.

Frying Pan

Usage

Sauté (Used with oil)

Sephardim: Clean well and perform hagalah.

Ashkenazim: It is preferable to perform libun kal, but there are opinions that allow just cleaning well and performing hagalah. In case of need, consult your rabbi.

Usage

Dry-fry (Used with minimal or no oil)

  • Since proper libun chamur is not feasible without damaging it, it cannot be kashered for Pesach.

G

Garlic Press

  • Clean thoroughly and rinse.

Glass Cooktop

Sephardim: It is necessary only to clean thoroughly, including the knobs. However, if the surface contains non-glass components that cannot be kashered, proceed as for Ashkenazim.

Note and sources (click to open)

The source of this halacha is the CRC Passover Guide 5779. It cites the Sephardi custom of allowing glass to be kashered with cleaning only (Chazon Ovadia – Pesach Edition 2003, p. 151) and comments: "However, an item that is not 100% glass, but contains even a small amount of material that cannot be kashered, such as ceramic, cannot be kashered (personal communication with Rav Ovadia Yosef). For example, a glass cooktop is likely not made 100% of glass and may contain additional materials. If even a small percentage of those additional materials cannot be kashered, then the entire cooktop cannot be kashered."

Ashkenazim: Clean thoroughly including the knobs, leave unused for 24 hours, and turn on at maximum temperature for 30 minutes. During Pesach, do not place the pot directly on the glass, but use a metal disk as a base or cover the surface with an appropriate product (search for LoMi Cooktop Mat).

Note: Covering the cooktop with an unsuitable material may cause cracks in the glass.

Glass Cups

Usage

Only with cold liquids

  • Wash and rinse.

Usage

With hot liquids

  • Sephardim: Wash and rinse.
  • Ashkenazim: Cannot be kashered for Pesach.

Glass Utensils

Usage

If used only with cold liquids

  • Wash and rinse.

Usage

If used with hot chametz

Sephardim: Wash and rinse.

Ashkenazim: Cannot be kashered for Pesach.

Note: Some Sephardim are stricter and do not kasher glass utensils for Pesach.

Grater

  • May have cracks; it is recommended to obtain a new one for Pesach.

Grill Skewers

  • Since proper libun is not feasible without damaging them, they cannot be kashered for Pesach.

Grinder (used with sharp chametz foods or only hot chametz)

  • Disassemble, clean, and perform hagalah.
(open note)

Some models have parts with very small holes, difficult to clean, which may make kashering unfeasible. Therefore, it is preferable to obtain a new one.

H

Hand mixer (handheld)

  • Due to the difficulty of cleaning, it is recommended to obtain a new one for Pesach.

High Chair

  • Clean well, especially the seat belts.

Hot Water Urn

Usage

If used only to heat and store pure water

  • Simply clean it well.

Usage

If used to heat or have contact with chametz

  • 1. Clean and leave unused for 24 hours.
  • 2. Fill the urn almost to the top with water and turn it on.
  • 3. When the water reaches maximum temperature, add boiling water until it overflows.
  • 4. Perform hagalah on the lid.

K

Kettle

  • Recommended to perform hagalah.
(open note)

Even if generally not used with chametz, splatters from other foods are common when it is on the stove.

Kitchen Cabinet

  • Clean thoroughly.

Kitchen Countertop

  • 1. Clean thoroughly and dry completely.
  • 2. Do not place hot liquids or foods for 24 hours before performing iruy kli rishon (pouring boiling water) over the entire surface, including areas near the sink.

Important: The boiling water must directly reach each point of the dry surface – it is not enough to pour in one spot and let the water spread.

Alternative: The countertop can be completely covered with thick and resistant material after cleaning. If it is ceramic or another material that cannot be kashered, or that gets damaged by iruy, the recommended measure is to cover it.

Ashkenazi Custom: The guidelines below apply only to those who follow the Ashkenazi custom.

  • For granite, marble, and metal countertops, it is possible to kasher them by pouring boiling water (iruy kli rishon) in conjunction with an even melubenet (heated stone). Still, the ideal is to cover the entire countertop with thick, resistant material.
  • Cement, concrete, corian, dekton, formica, marmoglass, nanoglass, quartz, resin, and similar countertops must be completely covered with thick, resistant material.
(open note – Even Melubenet)

Heat a stone (or metal piece) on the stove burner for about one minute until it is very hot. While pouring boiling water over the entire countertop surface, move the stone where the water is being poured so that the water already present on the surface is reheated by contact with the stone. The stone may need to be reheated several times on the stove as it cools quickly.

Kitchen Scale

  • Clean thoroughly and rinse.

Kitchen Tongs

  • Clean well and perform hagalah.
(open recommendation)

If used to pick up food directly from the grill, it requires libun; in that case, it is impractical to kasher for Pesach.

Knife Sharpener

  • Clean thoroughly and rinse.

Knives

  • Clean thoroughly, including handles, leave unused for 24 hours, and perform hagalah.
(open note)

If the knife has cracks, fissures, or other features that make complete cleaning difficult, it should not be used. Alternatively, libun kal can be performed in that area before hagalah.

M

Metal Hotplate (Blech)

  • Recommended to buy a new one for Pesach.
(open note)

In case of need, for the Sephardim, it may be permitted to perform libun kal and cover with thick aluminum foil. For the Ashkenazim, in case of need, consult a rabbi about the viability of this same solution.

Metal Serving Dishes (used with hot foods from a kli rishon)

  • Must be cleaned well and subjected to iruy kli rishon (pouring boiling water).

Metal Utensils

Kashering according to use during the year:

▸ Direct contact with dry chametz on fire (e.g., grills, skewers): requires libun. As proper libun is not feasible without damaging it, cannot be kashered for Pesach.

▸ Contact with chametz on fire through liquid (e.g., pots, casseroles): hagalah.

▸ Utensils used directly in the pot (e.g., stirring spoons): clean well and perform hagalah (preferably, use new utensils for Pesach).

▸ Contact with hot foods from kli rishon (e.g., serving dishes): hagalah or iruy kli rishon.

▸ Cutlery and utensils used in kli sheni (e.g., forks and knives): hagalah or iruy kli rishon.

▸ Use only with cold foods: clean well and rinse.

Microwave

There are differing opinions among halachic authorities regarding whether a microwave can be kashered for Pesach. Therefore, one should always consult their rabbi before performing any procedure.

For those who permit kashering a microwave, the procedure is as follows:

  1. Thoroughly clean the entire interior of the microwave, ensuring no visible food residue remains.
  2. The ventilation area should be sprayed with a chemical cleaning product; soap may be used.
  3. Wait 24 hours without using the microwave.
  4. The glass turntable and its support should be removed and kashered through hagalah. Some authorities hold that these parts cannot be kashered and must be replaced with ones designated exclusively for Pesach.
  5. Place a cup of water inside the microwave and run it until the water boils vigorously and evaporates, for approximately 20 minutes.

Note: Some authorities further require that during Pesach, food should always be heated covered inside the microwave, even after the kashering process.

Milk Pitchers

  • Clean well and rinse.

Mortar and Pestle

  • If used with sharp chametz foods, must be kashered with hagalah.

N

Netilat Yadaim Cup

  • Clean thoroughly and rinse.

Nonstick Frying Pan

  • Since proper libun chamur is not feasible without damaging it, it cannot be kashered for Pesach.

Nutcracker

  • Clean thoroughly and rinse.

O

Oven (Gas or Electric)

  1. Clean all internal surfaces with "oven cleaner" degreaser.

    Safety Warning: Be careful when using this product and always wear protective gloves.

  2. After 24 hours of non-use, turn on at maximum temperature for at least one hour (without food inside).
  3. If a chametz food was placed directly on the oven trays, it is necessary to replace them for Pesach.

Models with Self Clean function: Those who have an oven with a self-cleaning function need only run this cycle, and can even kasher the oven trays this way.

Note: The self-cleaning function is the one that uses intense heat to clean the oven, equivalent to libun chamur (about 450°C / 850°F). Steam self-cleaning systems (steam clean) or continuous cleaning (continuous clean) are not valid for kashering.

Oven Mitts

  1. 1) Clean well to remove any food residue.
  2. 2) Machine-wash with detergent on the hot-water setting.
  3. 3) After washing, check that no food remains stuck to the fabric.

P

Pastry Brush

  • Cannot be kashered for Pesach.

Placemats

  1. 1) Clean well to remove any food residue.
  2. 2) Machine-wash with detergent on the hot-water setting.
  3. 3) After washing, check that no food remains stuck to the fabric.

Plastic Cups

Usage

Only with cold liquids

  • Wash and rinse.

Usage

With hot liquids that may contain chametz

  • Perform iruy kli rishon (pouring boiling water).

Plastic Utensils

Usage

Only with cold chametz

  • Clean well.

Note: If the container was used to store food, even cold, for 24 hours or more, it will be necessary to perform hagalah, not just clean it.

Usage

With hot chametz

  • Has the same status as metal utensils (proceed as described in the "Metal Utensils" entry).

Note: Some authorities are stricter and hold that kashering plastics is not possible. According to this opinion, plastic utensils used with hot chametz cannot be kashered for Pesach.

Plates

  • See the entry according to the type of material, in the category of utensils used in kli sheni.

Porcelain Utensils

  • Cannot be kashered for Pesach.

Pot Handles

  • They must be cleaned well with a strong cleaner to remove traces of chametz and then undergo hagalah together with the pot.

Pot Lids

  • Must be cleaned and, together with the pots, kashered by hagalah.

Potato Masher

  • Clean all spaces carefully and then perform hagalah.
  • If used only with cold foods, cleaning alone is sufficient.

Pressure Cooker

  • 1. Disassemble and carefully clean all parts, especially the lid, sealing rubber and safety valve, ensuring no food residues remain in the fittings or crevices.
  • 2. Leave unused for 24 hours, and perform hagalah.
(open recommendation)

Given the challenge of completely cleaning some parts, if possible, it is preferable to obtain a new pressure cooker for exclusive use during Pesach.

Pyrex

  • Sephardim: Wash and rinse, ensuring no grease or grease stains remain on the rims.
  • Ashkenazim: Cannot be kashered for Pesach.
(open note)

Some Sephardim are stricter and do not kasher glass for Pesach.

R

Refrigerator / Freezer

  • Clean all compartments, with special attention to corners where food residues may be.
(open note)

Some have the custom of lining the shelves with aluminum foil, but many authorities do not require this stringency.

Rolling Pin

  • Should not be kashered for Pesach due to the difficulty of cleaning.

S

Salt Shaker

  • Must be cleaned well.

Sandwich Press

  • Cannot be kashered for Pesach.

Serving Ladles

  • Clean thoroughly, including handles, leave unused for 24 hours, and perform hagalah.
(open note)

In some situations, it is possible to perform iruy kli rishon or hagalah in kli sheni; in case of need, consult your rabbi.

Silicone Utensils

  • Cannot be kashered for Pesach.

Silver Utensils

  • Have the same status as metal utensils; apply the same rules from the "Metal Utensils" entry.

Sink

  • 1. Clean thoroughly and dry completely.
  • 2. Avoid placing hot liquids or foods during the 24 hours prior to kashering.
  • 3. Perform iruy kli rishon, pouring boiling water over the entire surface.

Ashkenazi Custom: The guidelines below apply only to those who follow the Ashkenazi custom.

  • If the sink is stainless steel or granite, it is necessary to kasher it by pouring boiling water (iruy kli rishon) in conjunction with an even melubenet.
  • If the sink is porcelain, corian or enameled, it must be cleaned and completely lined with aluminum foil. In addition, it is necessary to use a basin or specific support for Pesach, avoiding direct contact with kosher le-Pesach utensils.
(open note – Even Melubenet)

Heat a stone (or metal piece) on the stove burner for about one minute until it is very hot. While pouring boiling water over all sink surfaces, move the stone where the water is being poured so that the water already present on the surface is reheated by contact with the stone. The stone may need to be reheated several times on the stove as it cools quickly.

Sink Drain Filter

  • Clean thoroughly and pour boiling water over it, or burn it with a torch.
(open note)

It is recommended to obtain a new one for Pesach.

Sink Faucet

  • Clean the faucet and handles well with detergent.
(open note)

It is recommended to perform iruy kli rishon.

Spatula

Type

Single piece

  • Clean thoroughly.

Type

Multiple parts

  • Preferably do not use during Pesach due to difficulty of cleaning.

Spoons

  • Clean thoroughly, including handles, leave unused for 24 hours, and perform hagalah.
(open note)

In some situations, it is possible to perform iruy kli rishon or hagalah in kli sheni; in case of need, consult your rabbi.

Squeegee

  • The rubber squeegee must be cleaned well. It is common to buy a new one for Pesach.

Steel Wool

  • Buy a new one for Pesach.

Steel Wool Pads

  • Buy new ones for Pesach.

Steel, Aluminum or Stainless Steel Pot (used on stove)

  • Clean well and perform hagalah.

Stove

  • Clean the stove surface well and perform iruy kli rishon (pouring boiling water over the surface). For Ashkenazim, it is also necessary to cover it.
  • Clean the stove knobs well.
  • Clean the stove burners well and leave them on at maximum temperature for 10 minutes.
  • After cleaning the grates well and waiting 24 hours of non-use, kasher them through libun kal. A simple way to do this is to place the grates inside the oven (without food), turned on at maximum temperature, for at least one hour.
Alternatives for kashering the grates
  • Cover the grates with a clean metal sheet (blech) or with a layer of thick aluminum foil and turn on the burners at maximum temperature for 15 minutes while covered. (Attention: It is not recommended to kasher the grates of all burners simultaneously, nor leave the stove on without supervision, for safety reasons).
  • Hold the grates over the stove burner flame, ensuring all parts stay in the flame for one minute or use a torch.
  • Many choose to obtain new grates for Pesach.

T

Tablecloth

  1. 1) Clean well to remove any food residue.
  2. 2) Machine-wash with detergent on the hot-water setting.
  3. 3) After washing, check that no food remains stuck to the fabric.

Tea, Coffee and Sugar Canisters

  • Clean and rinse.

Teflon Frying Pan

  • Since proper libun chamur is not feasible without damaging it, it cannot be kashered for Pesach.

Teflon Pot

  • Clean well and perform hagalah.
(open note)

Do not confuse with Teflon frying pan; see the specific entry for that utensil.

Note: If this type of pot is sporadically used as a frying pan during the year without using liquid, then, for Ashkenazim it will not be possible to kasher it.

Toaster

  • Cannot be kashered; store it away to avoid use during Pesach.

Toothbrush

  • Buy a new one for Pesach.

Trash Cans

  • Clean well.

Trivet

  • If it receives a hot pot, it must be kashered according to its material. Consult the section corresponding to each type of material and consider its contact with hot foods.

Tupperware

  • Follow the guidelines for plastic utensils.
(open note)

If the container was used to store food, even cold, for 24 hours or more, it will be necessary to perform hagalah, not just clean it.

W

Wooden Utensils

Condition:

Without cracks or fissures

▸ Direct use in the pot (e.g., stirring spoons): clean well and perform hagalah (preferably, use new utensils for Pesach).

▸ Contact with hot foods from kli rishon (e.g., wooden board where hot meat was placed directly from the pot): hagalah or iruy kli rishon.

▸ Utensils used in kli sheni (e.g., wooden spatulas used to serve from the dish): hagalah or iruy kli rishon.

▸ Use only with cold foods: clean well and rinse.

Condition:

With cracks or fissures

▸ Cannot be kashered for Pesach.

Basic Concepts

Kebol’o Kach Polto (As it absorbed, so it releases)

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A fundamental principle of kashering which establishes that a utensil releases absorbed taste in the same manner in which it absorbed it. Therefore, the method of kashering must correspond to the way the utensil absorbed chametz.

Rov Tashmisho (Predominant Use)

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Some utensils may absorb taste in different ways over the course of the year. The criterion for determining the kashering method varies according to tradition:

  • Sephardim: Kasher utensils according to their predominant use (rov tashmisho), without considering occasional uses that would require a more intense method.
  • Ashkenazim: Are more stringent and require kashering according to the most intense use, even if it occurred only a few times, although in some cases they may follow the predominant use.

Eno Ben Yomo (After 24 Hours)

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When a utensil remains unused for 24 hours, the absorbed taste deteriorates (noten ta’am lifgam). Its halachic significance is reduced, but not to the extent that kashering for Pesach can be omitted.

Glossary

Kli Rishon

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A vessel that was heated directly by a heat source, such as fire. Even after being removed from the fire, as long as it remains hot enough to cook, it retains the status of a kli rishon.

Example: a pot that is on or was on the stove.

Kli Sheni

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A vessel that receives hot food or liquid transferred directly from a kli rishon.

Example: a serving dish that is not placed on the fire but receives hot food from a pot.

Libun

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A kashering method that uses intense heat to kasher utensils that came into direct contact with chametz or other prohibited foods through fire or dry heat, without the presence of liquid.

Example: a baking sheet used to bake chametz directly in the oven.

Hagalah

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A kashering method that consists of immersing the utensil in boiling water. It is applied when the absorption of chametz occurred through a liquid.

Example: a pot used to cook chametz with liquid.

Iruy

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A kashering method that consists of pouring boiling water directly over the utensil or surface. It is used when the absorption of chametz occurred through a kli sheni or by contact with hot liquids outside a kli rishon.

Example: a kitchen countertop.

Even Melubenet

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A heated stone used to intensify the heat of the iruy during kashering. Heated metal may also be used.

Halachic Sources and Rabbinic Authorities

This guide is based on the halachic rulings of the greatest rabbinic authorities of recent and contemporary generations, consolidating the teachings of the Shulchan Aruch and its commentators.

Classical Sources

Shulchan Aruch

Foundational compilation of Halacha by Rabbi Yosef Karo (1488–1575)

Rema (Mapa)

Ashkenazi glosses by Rabbi Moshe Isserles (1530–1572)

Contemporary Poskim

Ashkenazi

Rav Moshe Feinstein zt"l

Igrot Moshe

Ashkenazi

Rav Shlomo Zalman Auerbach zt"l

Minchat Shlomo

Ashkenazi

Rav Yosef Shalom Elyashiv zt"l

Posek of Jerusalem

Sefaradi

Rav Ovadia Yosef zt"l

Yabia Omer, Yechave Daat

Sefaradi

Rav Benzion Abba Shaul zt"l

Or Letzion

For All Jewish Communities

This guide was developed to serve all Jewish communities, respecting different traditions and minhagim:

Ashkenazim
Chassidim
Chabad-Lubavitch
Sefaradim
Mizrachim
All Edot

The Most Comprehensive Multilingual Guide Online

This is the most extensive and detailed guide available online, presenting both Ashkenazi and Sefaradi perspectives, available in 6 languages (Portuguese, English, Russian, Spanish, French, Hebrew) and developed for all Jewish communities worldwide.