I'm kashering a number of non-kosher, metal utensil with a kosher pot. If heat is a mechanism through which things can become non-kosher, does kashering my utensils in the pot (via Hagalah) make my pot non-kosher? If not, why doesn't the treyf-ness transfer?

  • I assume the vessels are more than a day old? In that case there is no treif left to transfer. It all tastes bad by then.
    – Double AA
    Commented Oct 23, 2015 at 1:24
  • Interesting...I thought the reason for the hagalah in the first place was to remove the treif from the vessel. If there is no treif left, why do we do hagalah?
    – akobre01
    Commented Oct 23, 2015 at 1:57
  • So we don't come to use a less than day old pot.
    – Double AA
    Commented Oct 23, 2015 at 3:36
  • 1
    Possible answer here: judaism.stackexchange.com/a/71034/1516
    – SAH
    Commented May 6, 2016 at 17:26

2 Answers 2


If it's past a day, I believe the kashering pot is fine without soap. If the treife utensils were used within a day, that is a different story.There are some caterers who have boiled treife tensils in a toxic solution before kashering them. However, Rav Blumenkranz zt"l writes in his pesach book that this should not be relied upon.

  • Is Rav Blumenkranz' comment on toxic solution specific to Pesach or meant to apply year-round?
    – Yehuda W
    Commented Oct 28, 2015 at 13:08
  • Rav Blumenkranz zt"l wrote his comments regarding caterers whom have kashered treife facilities for kosher events. Commented Oct 29, 2015 at 9:55

Your concern is that the non-kosher taste reenters the utensils or enteres the pot. If you are concerned about this (despite the valid comment above about a day-old taste being rotten), put soap in the water before you put the non-kosher utensils in the pot. That way, any non-kosher taste mixes immediately with the soapy water. That renders any such taste non-edible, which means it is not food, which means it is no longer non-kosher and can not make the pot (or anything else) non-kosher. This works also if the non-kosher utensils have been used within the past day. As I understand it, caterers use this approach often. (Perhaps there are caterers reading this who might chime in.)

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