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What is the step by step process of Kashering for the method of Hag'alah?

Assume I've never done it before, and I am taking a recently used, non-Kosher metal pot and a number of cutlery and cooking tools for Passover. (Maybe I'm in a hotel.) It all needs to be made Kosher, Parve, and Pesachdik.

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I think we need to make a "how to" tag. –  Fred Mar 21 '13 at 0:59
    
@Fred I was thinking the same thing. –  Seth J Mar 21 '13 at 1:01
    
Of course CYLOR. I've had to ask HaRav Mansour Shalit"a a question about Halacha once about Haga'ala. –  Hacham Gabriel Mar 21 '13 at 1:23
    
I'm not trying to be rude, but you really have to state according to who's opinion you want the answer. There are those that pretty much say you can not do what you are asking, down to some very lenient opinions. –  Rabbi Michael Tzadok Mar 21 '13 at 2:30
    
@mekubal, who says you cannot Kasher a metal pot and cutlery???? –  Seth J Mar 21 '13 at 2:45
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2 Answers

As an addition to andrewmh20's answer, some rules to keep in mind:

  • In general, one should not even try to kasher anything they are afraid might break in the attempt. This could lead to the kashering being inadequate.

  • Cutlery where the handle is a separate piece (i.e., knives) have a serious problem, in that unless one disassembles it, one cannot be certain that no chametz be'ein got inside. In fact, on most knives, it's even too difficult to remove the visible chametz on the seam. If you cannot be absolutely certain that there is no mamashos of chametz inside, you cannot kasher it. (This applies to knives more than say, pot handles, since food touches the seam of a knife handle in common use, but pot handles not as much.)

Feel free to add more rules if you think of any, or post them in your own answer, and as always, CYLOR


Sources: Shulchan Aruch HaRav, 451:20
Please do add more if you know them.

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1) Make sure everything to be kashered is clean and has not been used for 24 hours.

2) Boil water in a Kosher pot.

3) Place the utensils to be kashered in the pot, make sure they are surrounded by water and make sure the water continues to boil.

4) Remove the utensils and rinse with cold water.

As always, CYLOR.

Source: Star-K 2013 Passover Directory

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In all fairness I can name you at least four modern Gedolim who say the process as you just described it, will not work for Pesach, one of which is the current chief Ashkenazi Rabbi of Israel. –  Rabbi Michael Tzadok Mar 21 '13 at 2:27
    
@mekubal Can you explain what is missing? (ben yomo maybe or other things...) –  Double AA Mar 21 '13 at 2:41
    
@mekubal, ditto DoubleAA's comment. Who says you can't Kasher metal Keilim? Since when? I asked for step-by-step. I agree that this answer is incomplete, because step one should be wait 24 hours. Other than that, what's the issue? –  Seth J Mar 21 '13 at 2:46
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@mekubal that may be the case, but now I added a source for my answer (which I happen to think is the more generally practiced one). –  andrewmh20 Mar 21 '13 at 3:34
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@mekubal There doesn't have to be a universal answer. Any answer that cites according to which opinion it is answering is valid. You are welcome to post another answer with more views. And in Judaism, there are always more views :) –  Double AA Mar 21 '13 at 3:42
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