Yeshiva.org.il - The Torah World Gateway
Ask the rabbi Halacha Kashering Dishes

The Twenty-Four Hour Kashrut Rule

Rabbi Jonathan Blass26 Cheshvan 5763
1064
Question
Many times I have seen vague references that if one has not cooked on a vessel for 24 hours at least, it can be used for kosher purposes. However other rabbis say that no matter what a vessel must be kashered to be used for kosher purposes. What is the halachic source for the matter?
Answer
After the fact, if someone has cooked kosher food in a vessel that had absorbed non-kosher food more than 24 hours prior to the cooking, the kosher food remains kosher. After 24 hours, the taste imparted from the food absorbed in the walls of the vessel to the food being cooked is considered spoiled and therefore cannot contaminate the kosher food (Shulchan Aruch, Yoreh Deah 103,5). It is forbidden, however, before the fact to cook in such a vessel before kashering it (see Shulchan Aruch Yoreh Deah 99 and 121).
More on the topic of Kashering Dishes

It is not possible to send messages to the Rabbis through replies system.Click here to send your question to rabbi.

את המידע הדפסתי באמצעות אתר yeshiva.org.il