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How does one kasher enamelware like Le Creuset (if it is at all possible)?

Note: enamelware cooking implements are typically cast-iron with a glazed enamel covering most of the of the surface, except for the base, which contacts the burner. The enamel is smooth and can withstand high temperatures (but not direct heat); furthermore, it changes the thermal properties of the implement, making it particularly good for use in slow cooking (think brisket).

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My understanding is, if you follow Ashkenazi Orthodox halachah, you can't kasher enameled cookware, because you can't kasher glass. Ashkenazi law holds that glass is earthenware, and absorbs non-kosher "flavor". Sephardic law does not agree, and states that glass does not absorb, and therefore can be kashered the normal ways (boiling or very high heat for something that touches fire in use).

  • Pleased add your sources and show how they fit the question. – sabbahillel Aug 11 '17 at 21:06
  • The Ashkenazi custom is just the opposite - it’s not that glass can’t be kashered but that it doesn’t need to be kashered, as it doesn’t absorb. For the record, materials besides for earthenware absorb. – DonielF Aug 13 '17 at 5:22
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    Here is a page from the CRC which says the custom is not to kasher porcelain: crcweb.org/kosher_articles/Kashering_in_the_Kitchen.php – MAF Aug 14 '17 at 11:42

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