When a non-Jew is cooking we understand it depends if the food is kosher or not as per the previous answer. The follow up question is does that make the pots and pans not kosher?

Shalom, Thank you for your question. As we pointed out in our previous answer the laws of what is considered as “bishul akum” “non-Jewish cooking” depends on many factors. But in order to answer your question let's assume that the food being cooked is totally kosher, but the fact that is being cooked by a non Jew makes it “bishul akum” “non-Jewish cooking” - in such a case do the vessels need to be koshered? This question is debated by the early Rabbis, and two opinions are quoted in the Shulchan Aruch (Yoreh De'ah 113, 16) – the first opinion states that ones does in fact need to kosher a pot which was used for bishul akum, even though the food was totally kosher. The second opinion rules that the vessel does not need koshering. In general we rule like the strict opinion, and kosher such vessels. However, where there are special circumstances, or cases of doubt etc, we sometimes rely on the lenient opinion. This is also true in cases when a vessel generally cannot be koshered (such as earthenware pots) we use the lenient opinion to help us find a way to save the pots from having to be thrown out. Also, if the pots were used without koshering them, because of the lenient opinion, we do not disqualify the food that was cooked. Blessings.