Making a Kitchen Kosher

When appliances or dishes are used for non-Kosher food, they absorb its taste. Some materials (such as metal) can be purged of the non-Kosher taste and then used for Kosher food. This process, which involves heat, is called Kashering. Some materials can be “Kashered”; others (such as china) cannot and new ones must be purchased. Dishes etc. also have to be dipped in a Mikvah before use, even if they are new. A rabbi who is knowledgeable and experienced in the Kashering process should be consulted. Many rabbis offer kitchen Kashering services.