The Laws of Kashering Utensils (Ha'agalas Keilim) - Part 1 [Siman 116]

In this practical halacha episode preparing for Pesach, Rabbi Aryeh Wolbe reviews Siman 116 of Kitzur Shulchan Aruch, focusing on removing absorbed forbidden flavors (e.g., Chametz or non-Kosher) from utensils so they can be used for Pesach or kosher food. The core principle is Kebol'o Kach Pol'to ("as it absorbed, so it expels"): utensils are Kashered in the same manner the prohibited flavor entered (e.g., direct fire use requires Libun/torching; hot liquid requires Hagalah/boiling water immersion). Earthenware (Kli cheres) can never be Kashered—neither Hagalah nor Libun works. Metal, wood, stone, and bone utensils generally can via Hagalah (immersion in boiling water) after thorough cleaning and 24-hour non-use.

Key details: Utensils must be spotless (no residue/rust/crevices) before Kashering; Hagalah requires fully boiling water (212°F) in a Pesach pot, with the item fully submerged; Libun (direct flame) is needed for fire-used items (e.g., baking pans) until sparks fly or straw burns on contact; glued/adhesive-handled items often cannot be Kashered reliably; repaired/patched utensils may require extra steps (e.g., prior libun under patch); whiskey barrels or items with strong odors need special treatment (boiling with ashes until odor gone); modern practice favors separate Pesach sets due to cost/ease, with Hagalah/Libun mainly for sinks, stoves, ovens, grates, and expensive items like silver goblets. The episode stresses consulting a Rav for specifics and notes today's availability of certified Pesach utensils simplifies observance.

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Recorded in the TORCH Centre - Levin Family Studio (B) to a live audience on March 15, 2026, in Houston, Texas.
Released as Podcast on March 24, 2026
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